Oven-Roasted Tomato Sauce
Print Recipe
Equipment
- 1 Cutting board
- 1 Knife
- 1 baking tray lined with parchment paper
- 1 Oven 356°F (180°C)
- 1 Food processor or immersion blender
- 1 airtight container for storage
Ingredients
- 5 medium tomatoes
- 1 bell pepper
- 1 red chili pepper optional
- 1 onion
- 6 cloves of garlic
- 2 carrots
- 2 tbsp of olive oil
- salt and pepper to taste
- 2 or 3 tbsp dried or fresh herbs to taste basil, thyme, marjoram, rosemary, and sage
Instructions
- Preheat your oven to 356°F (180°C).
- Wash and slice the tomatoes, red chili pepper, and bell pepper, then place them on a baking tray lined with parchment paper.
- Chop the onion and carrot and add them to the tray as well.
- Drizzle the vegetables with olive oil and sprinkle with dried herbs, salt, and pepper to taste.
- Roast in the preheated oven for about 1 hour.
- Once the vegetables are nicely roasted, transfer them to a food processor or use your immersion blender and blend into a smooth sauce. Taste and adjust the seasoning if needed.
- Let the sauce cool completely before transferring it to an airtight container.
Notes
- How to Store: Let the sauce cool completely before transferring it to an airtight container. Store in the fridge for up to 1 week or freeze for up to 3 months.
- Blending Tip: For an ultra-smooth texture, blend the sauce while it’s still warm, but not hot. Be careful if using a high-speed blender—don’t fill it to the top and hold the lid firmly.
- Herb Options: Use whatever herbs you love! Dried Italian herbs work well, or add fresh basil at the end for a brighter flavor.
- Spice Level: The red chili pepper adds a mild kick. Feel free to leave it out or swap it for something spicier if you like more heat (like chili flakes).
- No Food Processor? A stick (immersion) blender works just as well—just blend everything directly in a deep bowl or pot.
- Serving Ideas: This sauce is perfect for pasta, pizza, lasagna, or as a base for soups and stews.
Servings: 4 people