Roasted Tomato Sauce
This method relies on the oven to do the heavy lifting, concentrating the juices while the heat caramelizes the fruit. It is the most reliable way to handle a surplus of tomatoes, turning them into a base that keeps well and works for everything from pasta to braises.
Use the right tomatoes for the best consistency.
Choose fully ripe plum or Roma tomatoes for a thicker, less watery outcome. If you use round slicing tomatoes, expect a longer roasting time to evaporate the extra liquid.
- Large rimmed baking sheet
- Parchment paper
- Immersion blender or food mill
What goes in.
- 4 lbRoma tomatoes, halved lengthwise
- 6 clovesgarlic, peeled and smashed
- 1/4 cupextra virgin olive oil
- 1 tspsea salt
- 4 sprigsfresh thyme
- 1/2 tspred pepper flakes
Don't fear the dark edges
The sugars in the tomato must reach a dark, blistered state to move beyond simple acidity. If they don't look slightly blackened at the edges, the depth of flavor won't be there.
The method.
Prep the oven
Preheat your oven to 400°F (200°C). Line a heavy-rimmed baking sheet with parchment paper.
Arrange the vegetables
Place the tomatoes cut-side up on the sheet. Nestle the garlic cloves among them and tuck the thyme sprigs into the gaps.
Season
Drizzle the olive oil evenly over everything, ensuring the cut surfaces are well-coated. Sprinkle with salt and red pepper flakes.
Roast
Place in the oven for 50 to 60 minutes. The tomatoes should be collapsed and the garlic softened with browned edges.
Finish the texture
Remove the thyme stems. Transfer the remaining contents of the pan into a bowl and blend until smooth. If you prefer a rustic texture, use a potato masher instead of a blender.
Other turns to take.
Roasted Vegetable Base
Add two chopped carrots and one yellow onion to the baking sheet for a sweeter, more complex foundation.
Herb-Forward
Swap thyme for fresh basil, adding it only after the roasting is complete so the heat doesn't turn the leaves bitter.
When it doesn't go to plan.
If the sauce seems too thin after blending, simmer it in a wide pan on the stovetop over medium heat for 10 minutes.
Always pull the thyme stems out; the leaves will have fallen off during roasting, but the woody stalks remain tough.
Store in glass jars in the refrigerator for up to one week or freeze for up to three months.
The ones that keep coming up.
Should I peel the tomatoes first?
No. Roasting softens the skins enough that blending will incorporate them entirely into the sauce.
Can I use dried herbs instead of fresh?
Yes, sprinkle 1 teaspoon of dried oregano or Italian seasoning over the tomatoes before roasting.
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