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Epicurious

Roasted-Tomato Sauce

4.8

(5)

This sauce goes with almost any topping. Three to try: slices of fresh mozzarella, fresh basil leaves, and roasted eggplant. This recipe originally accompanied the <epi:recipelink id="352109">Overnight Pizza Dough recipe</epi:recipelink>

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

Nonstick vegetable oil spray
2 pounds plum tomatoes, cored, halved lengthwise
4 tablespoons olive oil, divided
1/4 teaspoon coarse kosher salt
1 tablespoon fresh oregano leaves
2 garlic cloves, minced
1/4 cup tomato paste

Preparation

  1. Step 1

    Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.

    Step 2

    Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

TagsSauceItalianEuropeanItalian AmericanPlum TomatoTomatoVegetableDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasy5 Ingredients or Fewer30 Minutes or LessMeal PrepMake AheadRoastBlenderSummerBon Appétit
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