Easy Roasted Tomato Sauce

This is my favorite tomato sauce and I make this a lot toward the end of the season. When tomatoes aren’t necessarily at their peak anymore, or I can only pick a few at a time, this is a great remedy. Roast as many or as few as you have at once and add them to a jar as they come. This week (as in last month now that I’m publishing this) with my 500 pounds of tomatoes, I roasted a ton and will make them into a sauce or garnish later next week.

Roast Tomatoes for Sauce (or otherwise)
5 pounds tomatoes
5-8 whole cloves of garlic, peel on
salt
extra virgin olive oil

Preheat the oven to 425. Cut the tomatoes in half across the equator and then put them, open-face side up in a large pyrex dish. Don’t crowd the tomatoes too much in the pan. Sprinkle with a tablespoon or 3 of olive oil and a couple of hefty pinches of salt. Throw the garlic in and place in the oven until sizzling, soft, and a little browned. If your oven is as awful as mine, turn it to broil for the last 5 minutes. For 5 pounds of tomatoes this should take about 30 minutes.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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One Response to Easy Roasted Tomato Sauce

  1. Pingback: Plains Indians Bison Meatballs | Salts Kitchen

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