Summer Roasted Tomato Sauce Recipe

Name: Summer Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs tomatoes; 1 tablespoon sugar; 1 teaspoon kosher salt; ½ teaspoon pepper, freshly ground; 8 tomatoes, halves (chopped, oven-roasted); ¼ cup olive oil, plus; 3 tablespoons olive oil, divided; 1 onion, chopped; 6 garlic cloves, chopped; 1 carrot, peeled and minced; ½ cup dry white wine; 3 lbs tomatoes, diced; ¼ cup flat leaf parsley, chopped; 1 teaspoon fresh rosemary, minced; 2 sprigs fresh thyme; ¼ teaspoon fresh oregano, minced; ¼ cup fresh basil, minced; ½ teaspoon red chili pepper flakes (optional); salt; fresh ground pepper; sugar (optional)

Servings: persons

1 12 lbs tomatoes
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon pepper, freshly ground
8 tomatoes, halves (chopped, oven-roasted)
¼ cup olive oil, plus
3 tablespoons olive oil, divided
1 onion, chopped
6 garlic cloves, chopped
1 carrot, peeled and minced
½ cup dry white wine
3 lbs tomatoes, diced
¼ cup flat leaf parsley, chopped
1 teaspoon fresh rosemary, minced
2 sprigs fresh thyme
¼ teaspoon fresh oregano, minced
¼ cup fresh basil, minced
½ teaspoon red chili pepper flakes (optional)
salt
fresh ground pepper
sugar (optional)

1
Heat the oven to 275 degrees.Place the tomatoes, cut-side up, on a lightly oiled baking sheet and sprinkle with the sugar, salt and pepper.
2
Bake until the tomatoes are shriveled slightly and are browned in places, 2 1/2 to 3 hours.
3
In a blender, puree the roasted tomatoes with one-fourth cup olive oil until fairly smooth.
4
Set aside.
5
In a large, heavy skillet, heat the remaining olive oil over medium-high heat and add the onions, garlic and carrots, cooking until the vegetables are soft and the onions begin to caramelize, about 10 to 12 minutes.
6
Add the wine, fresh tomatoes, parsley, rosemary, thyme, oregano, basil and chili flakes, if using.
7
Cook uncovered over medium-low heat, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
8
Add the reserved roasted tomato puree and stir to combine.
9
Continue to cook over low heat for an additional 15 minutes to allow the flavors to blend.
10
Taste and season with 1 teaspoon salt and several grinds of pepper; add a little sugar if desired to sweeten.
11
Serve immediately over pasta, or cool, then cover and refrigerate until needed, up to 5 days.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 12 lbs tomatoes, 1 tablespoon sugar, 1 teaspoon kosher salt, ½ teaspoon pepper, freshly ground, and more.

Yes, Summer Roasted Tomato Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Roasted Tomato Sauce

How did you like this recipe?

Frequently Asked Questions