Oven Roasted Fresh Tomato Sauce
How To Make Fresh Tomato Sauce - Photo Tutorial

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Oven Roasted Fresh Tomato SauceThis is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.

This outstanding sauce can be used to top your pasta dishes, pizza topping, lasagna, tomato soup, or whatever else you can think of. Be creative in making and using this tomato sauce.

Check out Linda's Tomato Recipes. Also check here to learn All About Tomatoes (history, how to purchase, and how to use).

Check out how to make Slow-Roasted or Baked Tomatoes.

Oven Roasted Fresh Tomato Sauce

Fresh vine-ripened tomatoes
Garlic cloves, minced
Chile peppers
Onions
Fresh herbs of your choice (such as basil, rosemary, oregano, thyme)
1/4 to 1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Granulated sugar (optional)*

NOTE: I can't give you exact measurements for this recipe, because I just do it! Don't be afraid of messing up, because you can't!

Preheat oven to 350 degrees F. Place rack in the center of the oven.

Tomatoes: Wash tomatoes and cut out the stem core. Slice the tomatoes in half lengthwise and then quarter.

Garlic: Remove the papery skin from the whole garlic cloves.

Chile Peppers: Remove stems from chile peppers, cut in halves, and remove seeds.

Onions: Remove skins from onions and quarter. Strip the fresh herbs off their stems.

Place prepared tomatoes, garlic cloves, chile peppers, and herbs in a large roasting pan. Add olive oil and stir to combine. Do not add any more liquid as the natural juices from the tomatoes will provide all the liquid that you need (and sometimes more than you need). Bake approximately 1 1/2 hours, stirring every 30 minutes.
 


Tomato mixture cooking in the oven.


Tomato mixture done cooking.

* I find that adding a little sugar to tomato sauce after the sauce is cooked, but still hot, cuts some of the acid and mellow the flavor. You don't want to add too much, so start with approximately 1/2 teaspoon per quart. NOTE: When making spaghetti sauce, I add molasses instead of sugar.

Let the tomato mixture cool slightly before straining. Use a large strainer or a food mill to remove the skins, seeds, and herbs. The resulting puree will be nice and thick. Season to taste with salt and pepper. NOTE: If you end up with more liquid than you want (this happens when you use regular garden tomatoes and not Roma tomatoes), simmer the mixture over low heat until reduced to the thickness you want.  This is what I had to do this time because I used end-of-the-season large very ripe garden tomatoes.


Straining the mixture


Strained mixture
(As I was left with too much liquid, I then put the pot back on the burner and simmered the sauce until it achieved the thickness I wanted)

Either refrigerate and use within 5 days or freeze. I find that I like to freeze the sauce in small amounts at a time. You may only need to use a little at a time, depending on your recipe. Vacuum sealed bags and small freezer containers work well.