In a world where a large selection of of tomato sauces exist, why not make your own? The beautiful thing about making your own sauce you can add whatever herbs and spices you like and you know that it is super fresh and tasty. For many home cooks who do not have a tomato press, food mill or electric tomato sauce machine, this is the perfect recipe for you. The only special equipment you need is a blender to puree the peeled tomatoes. If you have one of the speciality equipment mentioned you can skip the easy peel instructions – just quarter the tomatoes and follow the remaining instructions to roast and make the sauce.
I always like to roast the tomatoes to maximize the flavor of the sauce – it makes a world of difference. You can choose to skip the roasting step; but why, when the sauce has so much more deliciousness! This recipe is very versatile, so you can add several types of your favorite herbs all at once – which I do sometimes. The sauce can be used immediately on a side dish of just pasta or add it to meatballs or make a pot of meat sauce. The sauce can be stored in the fridge up to one week or store in the freezer for up to two months – use jars with tight lids. Defrost in fridge as needed. However you choose to serve up this super flavorful sauce, I hope you will enjoy it!
Try these recipes:
Want more wholesome and healthy recipes? Sign up for exclusive email updates. Follow Us on Social Media: Pinterest, Instagram,Twitter, Facebook, YouTube,Linkedin
Roasted Basil Garlic Tomato Sauce
Equipment
- Baking/Roasting Pan
Ingredients
PEELING TOMATOES:
- 20 vine ripen tomatoes or plum tomatoes
- large pot boiling water for wilting tomatoes skins
ROASTING TOMATOES:
- 1/3 cup extra virgin olive oil
- 1 tablespoon chopped garlic
- peeled and quartered tomatoes
SAUCE:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon crushed garlic
- 1 tablespoon brown sugar
- 1 teaspoon sea salt adjust to your diatary requirement
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup fresh basil leaves roughly chopped
- 32 ounces Marinara Sauce (I use Rao). You can use any type of sauce that you prefer.
- fresh roasted and pureed tomato sauce
Instructions
PREHEAT OVEN 450 DEGREES
PEELING TOMATOES:
- Bring a large pot water to boil. Add tomatoes. Cook 30 seconds but no longer than 1 minute. Drain in colander and drench under coldest running water or place in ice bath.Note: You do not need to bring the water back to boil once the tomatoes are added. The skins will start to crack. Once this happens it's time to drain them. Some skins will not crack in the water – this is okay.
- Once the tomatoes are cool enough to handle, peel off the skins and discard them. For the tomatoes skins that did not crack, use a knife to lightly slit the skin and then peel off.
- Cut each tomato into quarters and add them to a large roasting pan
ROASTING THE TOMATOES:
- Add olive oil and garlic to the tomatoes in the roasting pan. Mix to coat.
- Roast the tomatoes in the oven for 25 to 30 minutes, turning once. When the tomatoes starts to blister (brown spots), they are ready. Remove from the oven and cool slightly.Note: The tomatoes will release liquid as it roasts.
- Add the roasted tomatoes to a blender, in two batches, and puree 30 seconds to 1 minute.
- Transfer to a bowl.
MAKE THE SAUCE:
- In a 5 quart dutch oven pot, heat 3 tablespoons extra virgin olive oil over medium heat.Note: do not allow the oil to smoke.
- Add the chopped basil and crushed garlic. Saute 1 to 2 minutes.Note: Heat is too high if the basil starts to crisp up and the garlic starts to brown. Adjust the heat lower.
- Add the salt, black pepper and brown sugar. Stir.
- Add the marinara and puréed tomato sauces. Stir thoroughly to combine. Bring to a boil. Reduce heat and let the sauce simmer for a minimum of 1 hour and up to 2 hours.Note: I simmer the sauce for 2 hours to maximize the flavor.
- Turn off the stove. The sauce can be used immediately as you wish. You can also store the sauce in jars until ready to use. If not planning to use within a week store in freezer for up to 2 months. Defrost in fridge when ready to use.
Notes
Nutrition
Leave a Reply