Easy Roasted Tomato Sauce
Ingredients
- 1 head of garlic
- 2 lbs. medium tomatoes, stems removed
- 1 large onion, peeled and roughly chopped * (see notes)
- 1/4 cup extra-virgin olive oil
- 2 tsp italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 3 tbsp tomato paste
- 1/3 cup fresh thinly sliced basil leaves, plus more for garnish
Preparation
Preheat the oven to 400°f
Grab a large casserole dish and set it aside
Using your hands, remove loose skin from the outside of the head of garlic
With a sharp knife, cut 1/4“-inch off the top of the garlic, or enough to expose the tops of the cloves
Wrap the head of garlic in a small sheet of parchment paper (optional), followed by a sheet of aluminum foil
Seal the garlic tightly, bring sure that there are no holes
Set aside
In the casserole dish, add the tomatoes along with the onions, olive oil, italian seasoning, salt, sugar, pepper, and red pepper flakes
Mix until well combined
Place the wrapped garlic in the corner of the baking dish and then place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes
Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes
Open up the roasted garlic (still leaving it within the parchment and foil) and using oven mitts or a towel, gently squeeze the garlic head to remove the roasted cloves into a food processor
Be sure no skins fall in
You can add as much garlic as you’d like, i added the full head
Transfer everything from the baking dish with all of the juices into the food processor
Add in the tomato paste and pulse until you reach your desired consistency
You can process it until smooth but we like to keep some texture
Add in the basil and pulse until combined but not blended in
If you over blend the basil, it may turn the sauce into an odd color! adjust seasonings to taste
