Roma Tomato Sauce
Roasting Roma tomatoes is the easiest way to concentrate their delicious, slightly sweet tomato flavor. You also don’t have to peel or seed the tomatoes. You use the whole tomato for this sauce!
- 2 pounds fresh Roma tomatoes, quartered
- 1 small sweet yellow onion, chopped
- 4 cloves garlic, crushed
- 1 teaspoon kosher salt
- 1 teaspoon crushed black pepper
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoon dried oregano
- 1 tablespoon minced fresh basil
- Preheat oven to 350 degrees F. Cut stems off clean tomatoes and slice them into quarters. Lay them out, cut-side up, on a baking sheet lined with parchment paper. Add chopped onions and whole garlic cloves to the baking sheet. Sprinkle with salt, pepper, olive oil, vinegar, sugar, and dried oregano.
- Bake this mixture for about an hour until tomatoes are shriveled and onions are charred in places.
- Let tomatoes cool for five minutes. Then scoop all ingredients into a food processor. Add basil and process mixture until smooth.
- Reheat tomato sauce in a skillet over low heat and season to taste with salt and pepper. Toss with pasta of choice and serve. If sauce seems dry when tossed with the pasta, add a few tablespoons of pasta cooking water to it to thin it out.
- TIP: If you don’t have a food processor, after roasting you can chop the onions and garlic and mash everything together with a potato masher. The end result will be a more rustic, coarse tomato sauce, but the flavors will still be great.