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Roasted Tomato Sauce Recipe

August 1st, 2012 at 04:43 pm

When I freeze the tomatoes, I just cut out the core and throw them in a freezer bag, skin and all. (I HATE tomato skin. My grandmother spoiled me by always peeling my tomatoes. But in this recipe, peel is fine!)

Here's the original recipe. It's VERY forgiving. I substitute all kinds of vegetables and the proportions aren't even that important. I like to add carrots and zucchini. I've added green beans, too, and they work great. I have made it with and without herbs, and it works fine either way. You can always add dried herbs later. Use what you have and adjust the recipe as needed.

Roasted Tomato Sauce
15 cloves garlic
8 lb. tomatoes
10 onions, cut in quarters
1 c. chopped herbs
1/2 c. olive oil
3 T. sugar
salt and pepper

Combine everything in a roasting pan. Roast at 450 degrees for 25 minutes. Stir, and roast another 25 minutes. Stir, and roast 45 minutes. Puree.

3 Responses to “Roasted Tomato Sauce Recipe”

  1. LuckyRobin Says:

    You always post the tastiest looking, but uncomplicated recipes. I will have to make this. It looks scrumptious.

  2. rob62521 Says:

    This looks delicious and easy!

  3. Jerry Says:

    Here's to FIFTEEN cloves of garlic, yes! That has to lead to some tasty sauce, indeed... I agree about the skin, that probably just offers you some insurance of a thicker sauce overall.

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