Recipes › Simple Roasted Roma Tomato Sauce
Simple Roasted Roma Tomato Sauce
The only pasta sauce you need to know. Roma tomatoes halved and roasted in a hot oven until caramelized and collapsing, then blended with garlic and basil into something that tastes deeply, purely of tomato. The roasting intensifies the flavor in a way that stovetop sauces never quite match.
Ingredients
- 42 oz Roma tomatoes, halved lengthwise
- 6 cloves garlic, unpeeled
- 4 tbsp olive oil
- ¾ oz fresh basil
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
Contains: cereals gluten.
Method
- Preheat oven to 425°F (220°C). Place tomatoes cut-side up on a large baking sheet. Scatter the unpeeled garlic cloves among them. Drizzle everything with olive oil and season with salt and pepper.About 5 min
- Roast for 35-40 minutes until the tomatoes are deeply caramelized and collapsing, with browned edges.About 40 min
- Let cool slightly. Squeeze the garlic out of its skins. Transfer the tomatoes, garlic, all the juices, and basil to a blender or food processor.About 3 min
- Blend to your preferred texture — chunky or smooth. Taste and adjust salt. Toss with hot pasta and serve.About 2 min
Tips
- Roasting cut-side up concentrates the flavor without losing the juices to the pan.
- Leaving the garlic in its skin while roasting prevents it from burning while achieving the same sweetness.
Ring the changes
- Add a few anchovies to the blender for a deeply savory puttanesca-style sauce.
- Stir in a tablespoon of capers and olives after blending.
Keeping it
Keeps in the fridge for 5 days or freezes perfectly for up to 3 months.
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