Roasted Tomato Soup Sauce
Transform basic ingredients into something extraordinary with this Roasted Tomato Soup Sauce recipe—a versatile blend of caramelized Roma tomatoes, roasted garlic, and sweet yellow onion, seasoned with fragrant oregano and a hint of red pepper heat. Roasted to perfection, these ingredients are blended with fresh basil and vegetable stock, creating a silky, flavor-packed sauce that works equally well as a pasta topping, a dipping sauce for crusty bread, or a comforting soup base. With only 10 minutes of prep and a hands-free roasting process, this recipe strikes the perfect balance between simplicity and gourmet appeal. Whether served fresh or stored for later, this wholesome, homemade sauce is a delicious way to savor the essence of roasted tomatoes all year long.
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 6 pieces Garlic cloves
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 cup Fresh basil leaves
- 1 cup Vegetable stock or water
Instructions
Preheat your oven to 400°F (200°C).
Cut the Roma tomatoes in half lengthwise and place them cut side up on a baking sheet.
Peel the garlic cloves and leave them whole. Peel and roughly chop the yellow onion into large chunks.
Add the garlic and onion to the baking sheet with the tomatoes.
Drizzle the olive oil over the tomatoes, garlic, and onion. Sprinkle with salt, black pepper, dried oregano, and crushed red pepper flakes.
Roast in the preheated oven for 30 minutes, or until the tomatoes are tender and slightly caramelized.
Once roasted, transfer the tomatoes, garlic, and onion to a blender or food processor.
Add the fresh basil leaves and vegetable stock (or water) to the blender.
Blend until smooth, adjusting the consistency with additional stock or water if needed.
Taste and adjust seasoning as necessary, adding more salt or pepper if required.
Serve immediately as a sauce for pasta, a dip for bread, or even as a soup base. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 17.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1667 mg | 35% | |
*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.
