Roasted Fresh Tomato Pasta Sauce

Roma tomatoes are roasted with garlic and onions with fresh basil. This delicious sauce can be used in so many recipes.

Course Sauces

Cuisine Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 141

4 pounds (2 kg) Roma tomatoes
2 cups (256 grams) onion peeled and halved
4 cloves garlic unpeeled
Olive oil
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon herbs de Provence If you can’t find this dry herb mix, use a combination of dried basil, thyme, rosemary, sage and parsley
10 large fresh basil leaves

Preheat oven to 400°F/200°C.
Arrange the tomatoes and onion on a baking sheet. Drizzle evenly with olive oil, and sprinkle, salt, pepper and herbs de Provence. Roast in the oven for 40 minutes.
15 minutes before the 40 minutes are up, add the garlic cloves.
Remove from the oven and allow to cool.
When the tomatoes are cool enough to handle, carefully remove the peel. Remove the peel of the garlic, you should be able to squeeze them.
Add everything to a food processor or blender along with the fresh basil leaves and blend in batches until it is the texture of your liking, smooth or slightly chunky.
Taste for seasoning and adjust to taste.
Transfer to a container with lid and refrigerate or transfer to ziptop bags, squeeze out the air and freeze.