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Roasted Roma Tomato Sauce


3-4lbs (or about one full quart) sauce tomatoes

1 full head of garlic

2 Tbsp olive oil

½ cup chopped onion

1 tsp fresh oregano

1 tsp fresh basil

Salt & pepper to taste



Layer the tomatoes on a cookie tray and broil until the tomatoes get soft and their skins start to wrinkle and turn blackish- or use the grill. Remove from the broiler or grill and let sit, covered or in a brown paper bag for 15 minutes. While they are sitting, drizzle the olive oil over the garlic and wrap in aluminum foil and roast in a hot oven or on the grill until soft- about 15-20 minutes- reserve any oil and squeeze the roasted garlic cloves out of their peels.

Now you can peel the tomatoes, seed and dice them or you can put them through a food mill. Saute the onion in a little olive oil until soft, add the tomato (diced or puree), oregano, basil and salt and pepper to taste. Simmer on low heat for a minimum of ½ hour or until it is as thick as you like before serving on your favorite pasta al dente.

For canning- you can use boiling water bath for 1 ½ hours- follow all appropriate directions for your canner, jars, lids, etc.



This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Basil, Oregano,