Fresh Roasted Tomato Sauce
Transform your kitchen with this simple yet flavorful Fresh Roasted Tomato Sauce recipe, where caramelized Roma tomatoes, garlic, and fresh basil come together for a vibrant homemade sauce that's bursting with garden-fresh flavor. Roasting the tomatoes and garlic at high heat unlocks their natural sweetness and adds a rich depth to the sauce, while sautéed onions and a touch of oregano bring warmth and balance. Perfect for pasta, pizza, or dipping, this sauce is customizable with a hint of red pepper flakes for a spicy kick or a pinch of sugar to mellow the acidity. Ready in under an hour, this sauce is a must-try for those seeking wholesome, homemade dining with minimal effort and maximum taste.
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Recipe Information
Ingredients
- 10 pieces Roma tomatoes
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 medium-sized Yellow onion
- 10 pieces Fresh basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 teaspoon Granulated sugar (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash the Roma tomatoes and cut them in half lengthwise. Place them cut-side up on a baking sheet.
Peel the garlic cloves and add them to the baking sheet along with the tomatoes.
Drizzle the tomatoes and garlic with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast the tomatoes and garlic in the oven for 30 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes roast, finely dice the onion.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
Remove the roasted tomatoes and garlic from the oven and allow them to cool slightly.
Transfer the roasted tomatoes, garlic, and any juices from the baking sheet to a blender or food processor. Blend until smooth (or to your desired texture).
Pour the blended tomato mixture into the skillet with the sautéed onion. Stir to combine.
Add the dried oregano, red pepper flakes (if using), and the remaining salt and black pepper. Taste and adjust seasoning as needed.
Let the sauce simmer over low heat for 10-15 minutes to allow the flavors to meld together.
Stir in the fresh basil leaves just before serving. If the sauce tastes too acidic, you can add a teaspoon of sugar to balance the flavor.
Serve warm over pasta, pizza, or as desired. Enjoy!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 23.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
