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January 15, 2017
Rustic Roasted Tomato Sauce
Jump to recipeThis is not your Nana’s tomato sauce. I’m sure that Nana’s tomato sauce is amazing, but this one is definitely much cooler. This is a rustic version of a classic tomato sauce, so it is trendy ;). Roasting the vegetables makes them sweet and deepens their flavor, which makes this sauce kind of fancy. The thing that I love about this recipe is that it comes out a little differently every time I make it. Sometimes I roast pieces of zucchini or summer squash along with the tomatoes if they are in season, or add whatever herbs I happen to have around. If I don’t have fresh herbs, I use dried. If I have a ton of basil, I throw in handfuls instead of just a few leaves. You really can’t mess it up. Check out a shot of this sauce on some spaghetti:
Yuummm, right?
If you have been following me on Instagram (do it!) you may have noticed that I posted this killer photo of an eggplant rollatini a few weeks ago. People have been messaging me for the recipe like crazy. So, it is coming! I wanted to post this recipe first because you will need it, as well as my Basil Pesto recipe, to make the eggplant recipe…got it?
Here is a link to a video about why tomatoes are helpful in heart attack prevention, perhaps even better than aspirin: Learn something!
Happy eating and best health,
Dr. G
Ingredients
- 3 lbs tomatoes, quartered. Set 2 tomatoes aside and chop into small pieces (if you like a chunky sauce).
- 1/2 onion, chopped into large chunks
- 6 cloves of garlic
- 1Tbsp dried oregano
- 3-4 sprigs of fresh rosemary, remove the leaves from the stems
- 3 Tbsp fresh parsley leaves, chopped
- 6 large basil leaves, torn into pieces
- 3 Tbsp tomato paste
- 1/4 tsp salt (to taste)
- 2 tsp sugar
- 1 Tbsp olive oil
Instructions
- Preheat your oven to 375 degrees F
- Place the tomatoes (except the small chopped pieces), onions, and garlic cloves in a large roasting pan.
- Sprinkle the herbs, salt, and sugar evenly over the top of the vegetables.
- Drizzle the olive oil over the top evenly as well.
- Put the pan in the oven uncovered for 45 minutes until the vegetables start to brown.
- Remove the roasted vegetables from the oven and allow the vegetables to cool slightly.
- Transfer the vegetables and herbs to a blender and blend until smooth.
- Pour the sauce into a sauce pan and put over medium heat on the stove.
- Stir in the chopped tomato pieces (that you set aside earlier) and the tomato paste.
- Simmer the sauce until the tomato pieces cook through.
- Add more salt or sugar to taste.
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