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Roasted Tomato Sauce

One Star Guiding Stars

  • Servings:

    8 (252 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    90 minutes

Ingredients

Start with scratch for the most amazing tomato sauce! Stoneware or enameled cast iron is best for this recipe, but any non-reactive (i.e., not plain cast iron or light-colored aluminum) will work fine. The additions of fresh basil leaves and a bit of fresh orange juice brighten all of the flavors and balance the deep taste of the roasted tomatoes.
4 lbs. plum tomatoes, halved and seeded
1/2 red bell pepper, seeded
2 Tbsp. olive oil
3 cloves garlic, chopped
3 Tbsp. fresh oregano
1 1/2 tsp. salt
1 tsp. pepper
1/4 tsp. crushed red pepper
1/2 cup chopped fresh basil
2 Tbsp. orange juice
Roasted Tomato Sauce

Directions

1. Preheat oven to 425 degrees F. Toss the tomatoes and pepper with olive oil, garlic, oregano, salt, pepper, and crushed red pepper. Arrange in a single layer, skin side up, in a large baking dish and roast until skins are brown and blistered (30-40 minutes).
2. Remove the pan from the oven and allow to cool slightly (20-30 minutes). Remove as much of the skins as comes off easily. Deglaze the roasting pan, if desired, by using a fork to rub a piece of tomato along any brown bits that formed on the pan during roasting.
3. Mash the tomatoes to desired texture, using a fork for chunky sauce or a food processor for a smoother sauce. Stir in the basil and orange juice and serve as desired.

Nutrition

Nutritional Facts
Servings 8 (252 g)
Base Nutrients
Calories 80 kcal (4%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 372 mg (16%)
Total Carbohydrates 11 g (4%)
Dietary Fiber 3 g (12%)
Protein 2 g (4%)
Vitamins
Vitamin A n/a
Vitamin C 48 mg (53%)
Minerals
Calcium 39 mg (3%)
Iron 1 mg (4%)
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