Oven Roasted Tomato Sauce

Roasting fresh tomatoes, carrots and onions until they're soft and slightly charred brings out their naturally sweet, summery flavor. All you need is simple seasonings, like aromatic oregano and a good hit of garlic, to make a deeply delicious, velvety tomato sauce. Make a big batch to freeze for cooler months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Get ready. Preheat your oven to 450°F.

Step 2

Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.

Step 3

Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.

Step 4

Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).

Step 5

Blend. Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.

Step 6

Use or or store. Use immediately, or let cool fully before storing.