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Roasted Tomato Sauce

Posted by Sandra on September 28, 2009

I’ve had so many questions about this sauce, so I thought I’d post pics and explain better!

Take 6-10 tomatos, any kind; cut in half to make “cups”.  Place on cookie sheet coated with olive oil.  Slice a large onion (or two, depending on your tastes!) and top the tomatos with the slices.  Slice or chop garlic cloves and sprinkle on top. 

At this point, depending on what I’m going to use the sauce for, I’ll slice a couple of green or red peppers, some jalepeno peppers, or similar spicy peppers to taste.  For the example below, I have an orange pepper and two jalepenos because I’m making chili.  I remove the seeds but sprinkle them over the whole pan for taste.

Then liberally salt (I prefer Kosher salt), some pepper, and basil if you like.  Fresh is always best, but the pics below show dried.  Drizzle olive oil over everything.

Bake at about 325 or so for an hour, then crank the heat to 450 for about 20 minutes.  We want the tomatos and vegetables to be really roasted!

Let cool for 30 minutes or so, then puree in a food processor or blender to desired consistency. 

I use this for a base for spaghetti sauce, chili, salsa, or anything requiring tomato sauce.  I make big enough batches that I can freeze part of it for use later.


Unroasted tomatos, onions, garlic, and peppers

Unroasted tomatos, onions, garlic, and peppers


After roasting

After roasting


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