Roasted tomato sauce is a staple for me. Life is better when there is some of this pasta sauce in the freezer! Somewhere, many years ago, what started from a recipe, evolved into this delightful pasta sauce as it is today. Something I just make. But in an effort to create recipes for my girls to use and have themselves one day, I have gladly made the effort to photograph and write down my methods into a simple recipe.
Roasted tomato sauce is a delicious way to make pasta sauce from scratch and use up any less than prime tomatoes in the process. This sauce is not discerning, all tomatoes are welcome (except maybe cherry tomatoes…but even then, they likely might work) and all ripenesses. However I am slightly partial to roma tomatoes, if I am being honest. But use what you have got or do a combination even.
As is often the case with such things, it is really more proportions than exacting recipe. A little more or less according to personal taste. This roasted tomato sauce keeps in the fridge for a week and freezes well, so really the size of your sheet pan is the the only thing limiting wether you double or triple a batch of sauce.
The Secrets in the Sauce
I do not cook with garlic, but I am certain whole cloves can be added to the sheet pan too. Adding a sliced shallot can add extra flavour as well. I prefer fresh herbs, but have used dried with happy results many times too. Having a food mill makes pureeing the sauce a breeze as it separates the skin for you and you do not need to worry about putting hot liquid in the blender. But for years I was just careful and used the blender. A hand held immersion blender works even better though. Some pasta water (about a half a cup) added to the blending process makes for a wonderfully smooth and creamy sauce. If using the blender (or food processor) I much prefer to remove the skin, with tongs from the roasted tomatoes, before pureeing.
Any type of tomato works for this sauce. Adding the sliced carrot, gives a sweetness that counteracts the acidity nicely. But make sure the carrots cook through enough or you will have a chunky sauce. I like a large white onion, but again any preferred onion or even shallots or a combination work.
Roasted Tomato Sauce
Homemade, one pan roasted tomato sauce
Ingredients
- 6-12 Tomatoes depending on size
- 1 Large onion peeled and sliced
- 1 Large Carrot or two small, peeled and sliced 1/4″
- 1 -2 Tablespoons Olive Oil
- 1/2 Teaspoon Coarsely Ground Fresh Black Pepper
- 1 Teaspoon Coarse Sea Salt or Kosher Salt
- 1/8 – 1/4 Teaspoon of Red Pepper Flakes depending on taste
- 2 Sprigs fresh Thyme or 1 Teaspoon dried Thyme not powdered
Instructions
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Heat oven to 415 degrees.
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Wash and dry the tomatoes. Slice in half.
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On a very large sheet pan (cookie sheet) spread some olive oil and place the tomatoes cut side down.
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Add the sliced onions and sliced carrot.
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Add a generous tablespoon of olive oil and using your hands make sure to coat everything. Then spread everything out in a single, even layer, making sure to space the tomatoes evenly and not crowd to the centre.
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Sprinkle everything with salt, pepper and red pepper flakes.
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Add the thyme sprigs or sprinkle the dried thyme.
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Roast in the oven for 40 – 60 minutes, moving things around with spatula if the outer edges begin to burn.
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You want the tomatoes to release their juices and the onions and carrots to get very soft.
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Remove from oven.
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If pureeing in the blender (or food processor), using tongs remove the tomato skins and then transfer everything, including any juices on the tray to the blender and process until desired smoothness. Adding pasta water to thin as desired (now or when reheating).
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Alternately put the entire mixture through a food mill skins and all.
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Mix with cooked pasta and serve. Or transfer to an airtight container and refrigerate or freeze.
Recipe Notes
Be careful when processing hot liquids (as the blender lid can burst off due to steam) and work in batches if need be.
Roasted Tomato Sauce
Ingredients
6-12 Tomatoes, depending on size, sliced in half
1 Large onion, peeled and sliced
1 Large Carrot (or two small), peeled and sliced 1/4″ thick
2 Tablespoons Olive Oil
1/2 Teaspoon Coarsely Ground Fresh Black Pepper
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/8 – 1/4 Teaspoon of Red Pepper Flakes (depending on taste)
2 Sprigs fresh Thyme or 1 Teaspoon dried Thyme (not powdered)
Directions
Heat oven to 415 degrees.
Wash and dry the tomatoes. Slice in half.
On a very large sheet pan (cookie sheet) spread some olive oil and place the tomatoes cut side down.
Add the sliced onions and sliced carrot.
Add a generous tablespoon of olive oil and using your hands make sure to coat everything. Then spread everything out in a single, even layer, making sure to space the tomatoes evenly and not crowd to the centre.
Sprinkle generously with salt, pepper and red pepper flakes.
Add the thyme sprigs or sprinkle the dried thyme.
Roast in the oven for 40 – 60 minutes, moving things around with spatula if the outer edges begin to burn.
You want the tomatoes to release their juices and the onions and carrots to get very soft.
Remove from oven.
If pureeing in the blender or with an immersion blender, using tongs remove the tomato skins and then transfer everything, including any juices on the tray to the blender and process until desired smoothness. Adding pasta water to thin as desired (now or when reheating).
Alternately put the entire mixture through a food mill skins and all.
Mix with cooked pasta and serve. Or transfer to an airtight container and refrigerate or freeze.
Be careful when processing hot liquids (as the blender lid can burst off due to steam) and work in batches if need be.
And maybe now’s a good time to remind you that Pesto is another delicious sauce.