Ingredients
- 3 lb fresh tomatoes
- 8 cloves garlic, coarsely chopped
- 1/3 cup olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Remove stems and cores from tomatoes. Quarter (or eighth if large) and spread in a large glass or ceramic baking dish.
- Add chopped garlic to the tomatoes.
- Drizzle with olive oil and sprinkle with salt, black pepper, and red pepper flakes. Toss to combine and spread evenly.
- Roast for 45 minutes, or until tomatoes are caramelized in spots.
- Let cool slightly. Use a slotted spoon to transfer roasted tomatoes and garlic to a blender.
- Add enough of the pan juices to measure 3 cups total. Blend until smooth.
- Use immediately or store in glass jars.
Notes
- Use Roma or plum tomatoes for a meatier sauce with less water content.
- Add fresh basil or oregano after blending for extra flavor.
- Freezes well—store in airtight containers or freezer bags for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 75
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
