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Roasted Tomato Sauce Recipe

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4.2 from 2 reviews

This Roasted Tomato Sauce recipe creates a rich and flavorful sauce by roasting fresh tomatoes with garlic and thyme, then blending them into a smooth, vibrant sauce. Ideal as a base for pasta dishes, pizzas, or any recipe calling for a robust tomato sauce.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Tomatoes and Aromatics

  • 3-4 lbs Fresh tomatoes (any variety, but paste/plum tomatoes work best)
  • 5 cloves garlic (peeled)
  • Fresh thyme sprigs (enough to evenly cover tomatoes)

Seasoning and Oil

  • 2-4 tbsp Extra virgin olive oil
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Preheat and prepare tomatoes: Preheat your oven to 350°F (175°C) and line baking sheets or roasting pans with parchment paper. Arrange the tomatoes in a single even layer. For large tomatoes, cut them into rounds or chunks. Add the peeled garlic cloves to the roasting pans without chopping them.
  2. Add thyme and seasonings: Lay fresh thyme sprigs over the tomatoes evenly without stripping the leaves. Drizzle the extra virgin olive oil over the tomatoes and garlic, then season generously with kosher salt and freshly ground black pepper.
  3. Roast the ingredients: Place the pans in the preheated oven and roast for 45 minutes. This roasting intensifies the flavor by caramelizing the natural sugars in the tomatoes and garlic.
  4. Cool and discard thyme: Remove from the oven and let the roasted ingredients cool slightly. Discard the thyme sprigs as they have already infused the sauce with their aroma.
  5. Blend the mixture: Transfer the roasted tomatoes, garlic, and all juices to a blender. Blend on medium-high speed until smooth and well combined.
  6. Optional sieve: For a smoother sauce, sieve the blended mixture to remove seeds and skins. This step is optional depending on your texture preference.
  7. Optional reduce: If the sauce is too thin, pour it into a pot and simmer on the stovetop until it reaches your desired consistency.
  8. Adjust seasoning and store: Taste the sauce and adjust salt and pepper as needed. Transfer the sauce to storage containers for immediate use or refrigeration.

Notes

  • Paste or plum tomatoes are preferred as they have less water content and yield a thicker sauce.
  • Do not chop garlic before roasting to mellow its flavor and prevent burning.
  • The thyme sprigs can be easily removed after roasting; no need to strip leaves before use.
  • Sieving the sauce is optional but will create a smoother texture without seeds or skin pieces.
  • Cook down the sauce if you prefer a thicker consistency.
  • This sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Sauce
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/roasted-tomato-sauce-recipe/