Oven Roasted Tomato Sauce Recipe
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This sauce is simple to make and will fill your home with a mouthwatering aroma.
Total Time: 1 H 10 M
Servings: 6
Calories: 100
Ingredients
- 2 tbsp. fresh oregano
- 8 cloves garlic
- 1 tsp. kosher salt
- 3 tbsp. olive oil
- 1 medium onion roughly chopped
- 2 lbs. tomatoes quartered
Nutritional Information
- Serving Size: 0
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 330mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 2g
Instructions
- Preheat oven to 375°F.
- Toss all ingredients in 9-x-13-inch glass baking dish. Roast for 1 hour.
- Remove pan from oven, and let ingredients cool slightly.
- Transfer ingredients to FourSide jar. Secure lid and select "Sauce."
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No, you can blend them whole.
This is delicious and so easy to make. I added a red pepper to mine, and my family loved it. I will make it again and again.
I added a red pepper to this. My entire family loved it. It was delicious! So easy too!
This was fantastic! I made it exactly as written except for a dash of red wine in the blender. Topped with grated Parmesan, it doesn’t get much better than this!
Really nice sauce, I added some fresh basil while blending and it really made a difference! One of the nicest sauces I have made yet with the Blendtec!
Run it on a medium speed for 23-25 seconds.
If your blentec does not have a sauce setting what setting would be best? Mine has smoothie, whole juice, ice cream or soup
If you don’t have a sauce button what do you push?
I made this sauce this afternoon. It was so simple to make and was absolutely delicious. I also added 4 large basil leaves just before blending, and think I will probably add a red pepper the next time I make it, just to get a deeper red colour. I usually can a lot of tomato sauce, but this year I am making it the Blendtec way and freezing it in freezer bags. It is much easier to do it this way and also nice to know that I only need 2 lbs of ripe tomatoes to make a batch, as those tomatoes don’t all ripe at the same time! Thanks for a great recipe!
This was excellent! I added a jar of organic roasted peppers and 2 small zucchini. Yummy!
Run it on a Medium to Medium Low speed for 30 seconds. You can find a blend cycle conversion chart here for future reference: http://www.blendtec.com/blo… Happy Blending!
Can you use dried oregano? If it’s fresh do you chop it then measure 2 TBS
I added some fresh basil, baby portebello mushrooms, and more salt to the sauce. Then sauteed some baby portabellos to top the spaghetti. I am impressed!
Yes and yes! Although, using dried oregano will change the taste a little different.
Those are not dumb questions at all! We recommend quartering the tomatoes, the garlic is fine as-is. And the pasta in the photo is spaghetti squash!
Looks like a great recipe but dumb male question, two actually. Do you chop the tomatoes and garlic before roasting?? Also what is the sauce pictured with in the photo?? Is that spaghetti??
Nooooo! No. Use 1 tsp dried for every 1 tbsp fresh. I responded below, but it added it on to the Blendtec rep’s comment (which is wrong, by the way – they must not have chefs/recipe developers answering the recipe questions). See my comment, below their response, for a more lengthy description as to why.
Kristi – I suppose you may have figured this out by now, but dried is NOT the same as fresh oregano; each has a different flavor profile. So, you can’t really sub one for the other. Fresh is MUCH more pungent. Dried oregano is much more subtle and gentle. In fact, food snobs like to use dried in most their recipes unless you are infusing things, like oil or vinegar. As I said, I’m sure you’ve figured this out, but if not, be aware: 2 Tbsp of dried vs 2 tbsp of fresh will NOT taste the same. Good luck!
Can you adjust this recipe for canning?
Adding a splash, or 2-3 TBSP (to taste), of balsamic vinegar, along with a generous handful of fresh basil leaves (after the roasting but before the Blendtec) will add a beautiful flavor to this good recipe!
Do you have to blanch the tomatoes to remove the skin?