Oven Roasted Tomato Sauce
This pasta sauce is full of summer veggies that benefit from a slow roast in the oven.
Servings: 8
Ingredients
- 3 pounds tomatoes
- 8 ounces onions yellow or white
- 10 ounces zucchini optional
- 4 cloves garlic
- Olive oil
- Fine sea salt to taste
- 2 tablespoons fresh oregano
- Handful fresh basil
- Cracked black pepper to taste
Instructions
- Preheat oven to 375°F.
- Chop tomatoes, onion, and zucchini into evenly sized pieces. Arrange in a 9x13 baking dish along with the garlic cloves. Drizzle olive oil over the top, then season with salt. Tuck in fresh oregano.3 pounds tomatoes, 8 ounces onions, 10 ounces zucchini, 4 cloves garlic, Olive oil, Fine sea salt, 2 tablespoons fresh oregano
- Roast for 60-90 minutes, until vegetables are soft and edges are lightly caramelized.
- Let cool slightly. Scoop into a blender or food processor and add a handful of fresh basil and cracked black pepper to taste. Vent the lid and purée until smooth, or leave with a little texture if you prefer. Taste and adjust seasoning.Handful fresh basil, Cracked black pepper
- Pour into containers and cool to room temperature before storing in the refrigerator or freezing.
Notes
- Makes about 32 ounces.
