Roasted Tomato Sauce

Name: Roasted Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 3 tablespoons olive oil; 4– 6 cloves garlic, rough chopped; 1 shallot, diced; 3 lbs ripe (med-large) tomatoes, cored and cut in half ( for small tomatoes, see notes); 1 tablespoons fresh oregano ( or 1 teaspoon dried, or use Italian seasoning); 1–2 tablespoon fresh basil, torn or chopped; 1 1/2 teaspoons salt ( or salt to taste); pepper to taste; 1/2 teaspoon honey

5 steps

Prep:20minCook:40min

Updated at: Thu, 17 Aug 2023 10:30:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories166 kcal (8%)

Total Fat11.5 g (16%)

Carbs15.9 g (6%)

Sugars9.6 g (11%)

Protein3.3 g (7%)

Sodium889.6 mg (44%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsolive oil

4 clovesgarlic

rough chopped

1shallot

diced

3 lbstomatoes

ripe, med-large, cored and cut in half, for small tomatoes

1 tablespoonsfresh oregano

or 1 teaspoon dried, or use Italian seasoning

1 tablespoonfresh basil

torn or chopped

1 ½ teaspoonssalt

Instructions

Step 1

Pre-heat ove to 400 F

Step 2

Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.

Step 3

Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.

Step 4

Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.

Step 5

To use right away, reheat in a pan or pot. Or refrigerate for up to 5 days, or freeze (see notes).