It was a very happy day when I figured out how to make my own easy roasted tomato sauce! I try to make this sauce up on the weekend and have it ready and patiently waiting in the fridge before I need it. It won’t keep quite as long as store-bought sauce because we skip most of the nasty preservatives, however there are still some in the canned diced tomatoes. This just gives me a little more peace of mind!
You can also feel better about whipping up some quick pasta for supper if it’s topped with homemade sauce, right? It’s all about that balance. #amiright
I love that this can be used as a wonderful ingredient for other recipes. It is amazing on pizza, pasta, spaghetti squash, or in an Italian egg bake. I often use it as the beginning of an amazing homemade tomato soup, just puree entirely and add to a stock pot with some of that amazing bone broth you’ve already mastered, about equal parts broth to puree, more or less depending how thick you like your soup. Then simmer for about 10 minutes, and add a little heavy cream to finish and you’ve got yourself some tomato soup!
I need to take a second to give a major shout-out to those caramelized tomatoes, they are SO GOOD MY FRIENDS. They are perfectly balanced with the sweetness of the roasted garlic, and the depth of the herbs and vines, and the little splash of balsamic vinegar at the end really takes it to the next level – this sauce is the real MVP and a staple in our house!
- 1 large can of diced tomatoes
- 1/2 a large onion (or a whole small one) doesn’t matter what colour, but I prefer a sweet onion
- 1 head of garlic
- many tomatoes! (best if they’re still on the vine! you can use garden tomatoes, cherry/grape tomatoes, roma tomatoes, heirloom or whatever you have on hand)
- 1/2 tbs of dried oregano (or a few sprigs of fresh if you can!)
- 1/2 tbs of dried basil (fresh if you have!)
- salt and pepper
- ~ 1/4 cup olive oil (you may use less)
- sprinkle of sugar (optional, but helps the tomatoes caramelize)
- drizzle of balsamic vinegar (optional, but adds depth)
- Pre-heat oven to 350º
- Open the can of diced tomatoes and pour them onto your baking dish (with sides!) I use this stone. Spread them out kind of evenly.
- Cut up tomatoes into large chunks and spread them around your baking dish. Add the vines onto the baking dish too!
- Cut up onion into large chunks (keep the ends and skins for your bone broth bag!) and add them to the baking dish.
- Carefully using a sharp knife, cut head of garlic in half and add both halves, cut side up, to the baking dish.
- Generously season with oregano and basil, and salt and pepper.
- Drizzle olive oil over everything, paying special attention to the open garlic, and be sure to smear some onto exposed onion as well (to prevent burning).
- Roast in the oven for 45min, you’ll know it’s done when the garlic tops and tomatoes have caramelized and begun to turn golden!
- Remove from the oven.
- Remove the garlic to a plate to cool.
- Take out the tomato vines and if you had herbs on their stems, remove those as well.
- Carefully use the back of a fork to smash up the tomatoes a bit – mind the hot spray.
- Using your fingers, carefully squeeze the roasted garlic pieces from their skins back onto the baking pan.
- Add a splash of balsamic vinegar.
- At this point you can decide how chunky you like your tomato sauce, I usually scoop the garlic, onions and some tomatoes out and blend them up with my immersion blender and return them to the sauce. I find I really like that consistency for pasta and pizza sauce. However, if I’m planning on making tomato soup I would actually puree everything.
- Store in a mason jar in the fridge, it won’t keep as long as regular tomato sauce because we skipped most of the nasty preservatives! There are still some coming from the canned diced tomatoes, but much less than a bought sauce.
Please tell me if you make it and how it goes!