Rustic Roasted Tomato Sauce
This 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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