Roasted Fresh Tomato Pasta Sauce
In the summer, tomatoes are at their sweetest and are perfect to use in this Roasted Fresh Tomato Pasta Sauce. Oven roasting the tomatoes, along with onion and garlic, intensifies the flavors and the addition of fresh basil, is all you need for an everyday sauce to serve over gnocchi or any of your favorite pastas.
For this recipe (salsa di pomodoro fresca, in Italian) I am going to show you how to oven roast tomatoes for the most delicious sauce that could not be easier.
If you have a bounty of home-grown tomatoes, this is your recipe. Even if your tomatoes are not so ripe, the roasting will concentrate them and soften them to bring out their flavor.
This sauce is great to keep in the freeze and it is best to store in tiptop bags. This serves 2 purposes, 1 they can store flat so you can stack them and they don’t take up a lot of room and 2, if they are portioned, you can just pull the bag out of the freezer when you need it. Microwave, or drop the bag into boiling water to defrost and dinner can be on the table in minutes.
Making this sauce reminds me of my 30 Minute Tomato Basil Soup that also uses fresh tomatoes. They are not roasted for the soup, but they could be and would be so good.
Yes. After they roast and are cool enough to handle, the skin comes off very easily. This gives the sauce a smoother texture and even though the sauce is blended, there are always a few bits of skin that don’t get blended.
If you’ve made this Roasted Fresh Tomato Pasta Sauce or have a question, leave it below. I love to hear from my readers.