Oven Roasted Tomato Sauce Recipe
This sauce is simple to make and will fill your home with a mouthwatering aroma.
If you have enjoyed this recipe then, feel free to check out our Alfredo Sauce Recipe.
Overview
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: ½ cup
- 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."
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!
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!
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.
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!
Can you adjust this recipe for canning?
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