Roasted Roma Tomato Sauce
This Roasted Roma Tomato Sauce combines the natural sweetness of oven-roasted tomatoes with fragrant garlic and fresh basil, creating a rich and flavorful sauce that is perfect for pasta, pizza, or as a dip. The roasting process enhances the flavors of the tomatoes while the balsamic vinegar adds a delightful tang. Easy to make and even easier to share, this sauce can be stored in the refrigerator or frozen for future use. Enjoy a taste of summer in every bite!
N/A
Servings
162.5
Calories
10
Ingredients
Ingredients
Yellow Onion
1 (Cut into chunks)
Garlic Cloves
6 (Unpeeled)
Italian Seasoning
2 teaspoons (N/A)
Olive Oil
5 tablespoons (Divided for drizzling)
Roma Tomatoes
3 lbs (Cored and halved)
Salt
To taste (N/A)
Pepper
To taste (N/A)
Sugar
1 tablespoon (N/A)
Balsamic Vinegar
1 tablespoon (N/A)
Basil Leaves
6 (Fresh)
Instructions
1
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to heat up.
2
In a mixing bowl, combine the unpeeled garlic cloves, yellow onion chunks, and Italian seasoning. Drizzle with 2 tablespoons of olive oil and toss to evenly coat.
3
Prepare the roma tomatoes by coring them and cutting each in half lengthwise.
4
Carefully remove the hot baking sheet from the oven and drizzle 3 tablespoons of olive oil across the surface. Tilt the pan to spread the oil evenly.
5
Arrange the tomato halves, cut side down, on the baking sheet, then scatter the onion and garlic mixture around the tomatoes.
6
Sprinkle the whole arrangement with a generous pinch of salt and a few cracks of black pepper.
7
Roast in the oven for 30 to 35 minutes, or until the tomato skins are shriveled and the garlic is soft.
8
Remove the baking sheet from the oven and let it cool for about 5 minutes. Then, carefully peel the skins off the tomatoes and discard them. Also, remove the skins from the roasted garlic cloves and add the garlic back to the pan.
9
Sprinkle the roasted mixture with sugar, balsamic vinegar, and an additional sprinkle of salt and pepper. Use a fork to mash the tomatoes slightly and mix everything together.
10
Return the pan to the oven and bake for an additional 25 to 30 minutes until the sauce thickens and is heated through. Allow it to cool for 10 minutes.
11
Transfer the cooled mixture to a blender or food processor, add in the fresh basil leaves, and blend until smooth. Adjust seasoning as necessary before serving.
Nutrition Information
6.25g
Fat
21.25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Roma Tomato Sauce?
This Roasted Roma Tomato Sauce is a rich and flavorful sauce made by oven-roasting Roma tomatoes with garlic and onions, then blending them with fresh basil and balsamic vinegar.
What type of tomatoes are best for this recipe?
The recipe specifically calls for Roma tomatoes because their lower moisture content and high flesh ratio make them ideal for roasting and creating a thick sauce.
How many pounds of tomatoes do I need?
You will need 3 lbs of Roma tomatoes, cored and halved lengthwise.
Do I need to peel the garlic before roasting?
No, the garlic cloves should be roasted unpeeled to protect them from burning and to ensure they become soft and sweet.
How should the onion be prepared?
The yellow onion should be cut into chunks and tossed with olive oil and Italian seasoning before roasting.
At what temperature should the oven be set?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Why should I heat the baking sheet before adding ingredients?
Heating the baking sheet helps the vegetables start roasting immediately upon contact, which enhances the caramelization process.
How much olive oil is used in total?
The recipe uses 5 tablespoons of olive oil: 2 for tossing the onions and garlic, and 3 for the baking sheet.
How do I arrange the tomatoes on the baking sheet?
Arrange the tomato halves cut side down on the oiled baking sheet to allow the skins to shrivel properly.
How long is the initial roasting time?
The tomatoes, onions, and garlic should roast for 30 to 35 minutes until the skins are shriveling.
When do I remove the tomato skins?
After the first 30 to 35 minutes of roasting, let the pan cool for 5 minutes, then carefully peel and discard the tomato skins.
How do I extract the roasted garlic?
Once cooled slightly, remove the skins from the roasted garlic cloves and add the soft garlic paste back into the pan with the tomatoes.
Why is sugar added to the sauce?
A tablespoon of sugar is added to balance the natural acidity of the tomatoes and enhance the sweetness of the roast.
What is the purpose of balsamic vinegar in this recipe?
Balsamic vinegar adds a delightful tang and depth of flavor that complements the roasted vegetables.
Is there a second baking step?
Yes, after mashing the tomatoes and adding vinegar and sugar, the pan is returned to the oven for another 25 to 30 minutes to thicken the sauce.
When should the fresh basil be added?
Fresh basil leaves should be added during the final blending stage to preserve their bright color and fresh flavor.
What equipment is needed to smooth the sauce?
You can use a blender or a food processor to blend the roasted mixture until it reaches your desired consistency.
How many calories are in a serving?
Each serving contains approximately 162.5 calories.
Is this tomato sauce vegan?
Yes, this Roasted Roma Tomato Sauce is vegan as it contains no animal-derived ingredients.
How much protein does this sauce provide?
This recipe provides 2.5g of protein per serving.
What is the carbohydrate count?
There are 21.25g of carbohydrates per serving.
How much fat is in this recipe?
The sauce contains 6.25g of fat per serving, primarily from the olive oil.
How should I store leftover sauce?
The sauce can be stored in an airtight container in the refrigerator or frozen for long-term storage.
Can I use this as a pizza sauce?
Absolutely, the thick and rich consistency makes it an excellent base for pizzas.
How many garlic cloves are included?
The recipe calls for 6 garlic cloves to provide a fragrant and savory base.
What spices are used for seasoning?
The sauce is seasoned with 2 teaspoons of Italian seasoning, salt, and black pepper.
How long should the sauce cool before blending?
Allow the roasted mixture to cool for about 10 minutes before transferring it to a blender.
Can I skip peeling the tomatoes?
It is recommended to peel them for a smoother texture, as the skins can become tough or papery after roasting.
Is this sauce spicy?
No, this is a mild sauce. If you prefer heat, you can add red pepper flakes during the blending process.
How many ingredients are in this recipe?
There are a total of 10 ingredients used in this recipe.