Best-Ever Roasted Tomato Sauce
Slow-roasting tomatoes intensifies the flavors, and brings out the sweetness. We like to use whatever is on hand, and often include a variety of beefsteak and heirloom tomatoes in this recipe to add an interesting complexity in flavors. Make this delicate sauce throughout the summer when there is an abundance of tomatoes and freeze. It is sure to warm the heart during the winter months long after the tomatoes have wilted on the vine.
Slow-roasting tomatoes intensifies the flavors, and brings out the sweetness. We like to use whatever is on hand, and often include a variety of beefsteak and heirloom tomatoes in this recipe to add an interesting complexity in flavors. Make this delicate sauce throughout the summer when there is an abundance of tomatoes and freeze. It is sure to warm the heart during the winter months long after the tomatoes have wilted on the vine.
- 4 pounds Ripe Tomatoes Cored and cut in half
- 1/2 Sweet Onion (such as Walla Walla or Vidalia) Chopped
- 2 cloves garlic Coarsely chopped
- 1 tablespoon Granulated sugar More as needed
- 1 teaspoon Kosher salt More as needed
- 2 tablespoons Chopped fresh herbs (basil, oregano, rosemary of a combination
- 1/4 cup Extra-virgin olive oil
- Heat the oven to 375 degrees. Arrange the tomatoes cut side down in a large glass baking dish in a single layer (you may need to use two). Scatter the onions, garlic, sugar, salt, and herbs on top of the tomatoes and drizzle with the olive oil. Roast until the tomatoes shrivel and collapse and their juices start pooling in the bottom of the baking dish, about 2 hours, though the time can vary greatly depending on the size and consistency of the tomatoes. Let the roasted tomatoes cool slightly, and then scrape everything into a blender or food processor and process until smooth. If you want to remove the skins and seeds (which is unnecessary, though it makes for a prettier, smoother sauce), run the sauce through a food mill. Taste and adjust the seasoning with more salt or sugar.
- Roast until the tomatoes shrivel and collapse and their juices start pooling in the bottom of the baking dish, about 2 hours, though the time can vary greatly depending on the size and consistency of the tomatoes.
- Let the roasted tomatoes cool slightly, and then scrape everything into a blender or food processor and process until smooth. If you want to remove the skins and seeds (which is unnecessary, though it makes for a prettier, smoother sauce), run the sauce through a food mill. Taste and adjust the seasoning with more salt or sugar.
