We grow a multitude of tomatoes, peppers and fresh herbs at Blue Rock. Enjoy this simple flavorful homemade roasted tomato sauce made with fresh tomatoes, extra virgin olive oil, garlic, onions, parsley and fresh basil. It’s Vegan and gluten-free. We encourage you to make a large batch and freeze to enjoy all winter.
Ingredients
- 2 3/4 lbs tomatoes washed and white part of stems removed. You can use all sizes and types of tomatoes including cherry tomatoes.
- 1/4 cup extra virgin olive oil
- Seeded and cut up peppers. Use spicy varieties if you want a little kick to your sauce.
- 4 cloves garlic
- 1 small white, yellow onion, quartered or Vidalia onion if you like it sweeter
- 4 sprigs fresh parsley
- 4 small sprigs fresh basil; pull off the leaves
- 1 tsp salt or to taste
- black pepper to taste
Instructions
- Preheat oven to 425F.
- Add tomatoes, garlic, onions, parsley and oil to a baking dish. Toss to coat tomatoes.
- Bake for 35-45 minutes at 425F.
- Add tomatoes with oil from baking pan to a large mixing bowl if using a hand blender or to a stand blender if not. Add basil, salt and black pepper. Blend on low speed for 10-20 seconds for a smoother sauce or until desired consistency. Pulse for a chunky sauce.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze in airtight containers for several months.
You may cook down the sauce to enhance flavors if desires and time allows. Pour the blended tomato mixture into a large saucepan and place it over medium heat.
Let the sauce simmer for about 15-20 minutes, stirring occasionally. As the sauce simmers, it will thicken slightly, and the flavors will meld together nicely.
