Have you ever made fresh tomato sauce – I mean with fresh ripe tomatoes not canned? I recently started making this oven roasted sauce and have to say the difference is amazing! With the abundance of tomatoes at this time of year it’s super easy to do, and trust me, you will notice a big flavour difference. This tomato sauce is very simple to make – just roast tomatoes in the oven, combine in a food processor with a few simple ingredients and – voila! I don’t even worry about removing all the skins, though if this really bothers you it would be easy to do once the tomatoes are roasted. Here’s what my pan looks like before it goes in the oven :
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and what it looks like after it comes out:
I really like how the tops of the tomatoes and some of the onions are a little charred and think it adds a nice flavour to the sauce, but if you aren’t a fan you can easily remove the skins at this point. I usually remove the skins of tomatoes that might have got a little too charred! You could also give the tomatoes a stir once or twice during the roasting process to prevent the tops from getting overly browned. At this point you can walk away and do something else super important like picking up the kids or driving them off to their after school activities!
Once the tomatoes have cooled simply scoop them up with all their juices into a food processor or blender and add the basil, honey and lemon juice – mix to your desired consistency – I like to keep mine a little chunky – and your done – fresh pasta sauce for dinner! Simply reheat and add whatever protein (or not) you might like – meatballs, meat sauce, sausage etc. My family loves this sauce and I hope yours will too!
Ingredients:
2-3 pounds of fresh ripe tomatoes (roma or other small ripe tomatoes)
1 medium sized sweet onion – sliced
6-8 garlic cloves
2 tbsp. olive oil
1/4 cup of fresh basil leaves
2 tsp. honey
2 tsp. lemon juice
Method:
- Pre-heat oven to 425 degrees. I have a convection oven and always use the roast setting but regular bake would be fine too.
- Slice tomatoes in half and place cut side down on large rimmed baking sheet.
- Slice onion and scatter on top of tomatoes
- Peel garlic cloves and scatter on top of tomatoes
- Drizzle tomatoes with oil
- Roast tomatoes and onions for about 30-40 minutes util tops are charred and juices are released.
- Allow tomatoes to cool. Remove skins if desired. Spoon tomatoes into food processor add basil, honey and lemon juice. Process to desired consistency.
I have frozen this tomato sauce in ziplock bags with great success – I highly recommend it for a super fast, fresh and tasty mid-week meal!
