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Roasted Tomato Sauce

4 from 1 vote
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Course: Condiment

Ingredients

  • 12 lb fresh ripe tomatoes (about 4 quarts)
  • 2 Medium onions
  • 1 Large green pepper
  • 1 - 2 jalapeno peppers optional
  • 6 cloves garlic
  • basil parsley, oregano (fresh or dried, to taste)
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons avocado or olive oil

Instructions

  • Heat oven to 400°F.
  • Remove cores and half or quarter tomatoes, depending on their size. Place in 4 quart baking pan, or other roasting pan.
  • Remove stem and seeds and cut both the hot and sweet peppers into large pieces. Remove the skin from the garlic and onions. Quarter the onions. Add the peppers, garlic and onion to the pan with the tomatoes.
  • Add chopped fresh or dried herbs to taste. I use a large handful of each type of herb, fresh.
  • Sprinkle salt and pepper over everything.
  • Drizzle the oil on top.
  • Place in the oven and roast for approximately 1 1/2 hours. Stir after the first half hour to prevent the herbs from burning. Do allow the sauce to brown somewhat as this gives it a delicious roasted flavor.
  • Remove the pan from the oven and allow to cool for about a half hour.
  • Puree everything in small batches in a blender - I use a Nutri-Bullet - until all seeds and skins are pureed.
  • If the sauce seems thin, you may add it to a pot and continue cooking until thick. I rarely have to do this. This is also the time to taste and adjust the seasonings.
  • Yields 2 - 3 quarts sauce.