Roasted Tomato Sauce with Garlic

After making the roasted tomato salsa that I shared last week, I discovered a recipe for Roasted Tomato Sauce with Garlic over at The Kitchn.I figured it was a perfect way to use up more of my garden tomatoes.  I doubled the recipe to make sure I had enough for my family.  I did find that after the cooking process I needed to add some water to make it saucy enough to serve over pasta.   I  just served it over spaghetti noodles. I enjoyed the fresh light flavor of this sauce.  However, my family wasn’t so hip on it.  I think they are too accustom to the stuff you find in the store.

The winner of the Nestle Back to School giveaway is:

Brigette who said: “We like to go out to lunch after the first day (half day, actually) to talk about how it all went.”  Congrats!

Roasted Tomato Sauce with Garlic

  • Olive oil
  • 2 pounds fresh tomatoes (I used roma tomatoes)
  • 8 cloves garlic, peeled and minced
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  1. Heat the oven to 350°F and line 9×13-inch baking dish with aluminum foil. (Note: This step is optional, but it will make cleanup faster.) Spray the baking dish with baking spray, or rub lightly with olive oil.
  2. Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.
  3. Bake the tomatoes for 2 to 3 hours (Two hours was plenty for me.  The moisture was gone at this point and the tomatoes were getting black around the edges of the pan. You want the tomatoes simple begin to break down and release their juices or until their edges blacken, and the juices are reduced significantly.
  4. At this point I put half the tomatoes in a food processor and processed until smooth.  I mix this in with the other half to make a slightly chunky sauce.  Next time I will probably process all the tomatoes until smooth.  Then I added around 1/4 to 1/2 cup of water to get it to a nice and saucy consistency and served over cooked pasta.  Makes two cups.

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