Roasted Tomato Sauce

It’s late summer and tomato season is slowly rolling to an end.  Tomato season is something I await with such eager anticipation, and then by the end I am overwhelmed with the summer bounty.  The tomatoes in my garden keep kicking until well into September and October, which is when I start looking for ways to use them all up.

Fresh garden tomatoes - Homemade Roasted Tomato Sauce

Hands down my favorite way to enjoy late summer tomatoes is oven roasted.  Slow roasting concentrates their sweetness and tomato flavor, and by this time of year it’s not so unbearably hot that I can’t stand to turn on my oven.

Roasted tomatoes are wonderful on their own – you can add them to pasta or salads or pizza (or just snack on them straight from the oven).  But you would be remiss not to take advantage of the ability to make homemade roasted tomato sauce with them when late summer rolls around.

Homemade Roasted Tomato Sauce

 

Along with tomatoes, roast up garlic and onions and purée with some vegetable or chicken stock.  It really could not be easier.  And the flavor just knocks you in the face – no messing with added salt or sugar, it’s just pure roasted tomato goodness.

Roasted Tomato Sauce

Here’s what you’ll need:

  • 6 cups cherry tomatoes, sliced in half
  • 1 large yellow onion, quartered, root end intact
  • 1 head of garlic
  • 3 tbsp olive oil
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 oz fresh thyme
  • ¾ cup vegetable or chicken stock

Homemade Roasted Tomato Sauce

Preheat your oven to 400 degrees and begin prepping the tomatoes, garlic, and onions.  Slice the tomatoes in half and cut the top quarter off of the head of garlic, like in the photo above.

Peel your onion and and quarter or eighth it leaving the root end intact so that the pieces stay together while roasting.

Homemade Roasted Tomato Sauce

Place the vegetables and thyme on a large baking sheet and add olive oil, salt, and pepper.  Stir everything together with your hands to coat.  Divide the mixture evenly between two baking sheets to roast.

Make sure the cherry tomatoes all roast flesh side up, otherwise they will release too much moisture and you won’t have very much liquid to form your roasted tomato sauce.

Homemade Roasted Tomato Sauce

Roast the tomatoes, onions, and garlic at 400 degrees for 20 minutes.  After 20 minutes, rotate the pans to help the vegetables cook more evenly.  Trust me when I say your house is going to smell heavenly at this point.

After rotating the pans, cook the vegetables for an additional 20 minutes.  They should roast for 40 minutes in total.

Homemade Roasted Tomato Sauce

The tomatoes should have released some of their moisture but should not be completely dried out.  The onions should be tender and caramelized on the bottom, and the tops of the garlic cloves should be a nice golden brown.

Allow the pans to cool and resist the urge to eat all of the tomatoes.  When the garlic is cool enough to handle, pop the individual cloves out of their paper.  Remove the roots from the roasted onion quarters.

Roasted onions - Homemade Roasted Tomato Sauce

Finally, add everything to a large blender or food processor.  I prefer a blender because it helps to really purée everything.  Add the vegetable or chicken stock and blend thoroughly for 60-90 seconds.  Test your sauce for flavor, it might need a 1/2 tsp of salt or a 1/2 tsp of sugar, but I find the roasted tomatoes are pretty darn flavorful on their own.

Homemade Roasted Tomato Sauce

At this point, you can either use the sauce as is or you can strain it to remove the puréed seeds and skin.  If you are going to strain it, I recommend adding an additional 1/2 cup of broth or stock to help beef up the sauce.  I find the unstrained sauce has an almost bolognese sauce type of texture.  I’ve used this sauce both ways and love them both!

Bon appétit!

Roasted Tomato Sauce

Homemade roasted tomato sauce is incredibly easy and flavorful - let your oven and blender do the heavy lifting!

Course sauce
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 6 cups cherry tomatoes sliced in half
  • 1 large yellow onion quartered, root end intact
  • 1 head of garlic
  • 3 tbsp olive oil
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 oz fresh thyme
  • ¾ cup vegetable or chicken stock

Instructions

  1. Preheat your oven to 400 degrees and begin prepping the tomatoes, garlic, and onions. Slice the tomatoes in half and cut the top quarter off of the head of garlic

  2. Peel your onion and and quarter or eighth it leaving the root end intact so that the pieces stay together while roasting.
  3. Place the vegetables and thyme on a large baking sheet and add olive oil, salt, and pepper. Stir everything together to coat. Divide the mixture evenly between two baking sheets to roast.

  4. Turn all the tomatoes flesh side up and roast at 400 degrees for 20 minutes.

  5.  After 20 minutes, rotate the pans to help the vegetables cook more evenly and roast an additional 20 minutes. 

  6. Remove from the oven and allow the pans to cool.  When the garlic is cool enough to handle, pop the individual cloves out of their paper. Remove the roots from the roasted onion quarters.

  7. Add the roasted vegetables and stock to a large blender or food processor.   Blend thoroughly for 60-90 seconds. 

  8. At this point, you can either use the sauce as is or you can strain it to remove the puréed seeds and skin. If you are going to strain it, I recommend adding an additional 1/2 cup of broth or stock to help beef up the sauce.

 



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