It’s late summer here in Iowa and I’ve been getting a lot of gorgeous tomatoes from my family. I like to cook things this time of year that I can freeze and then get out to use when the weather is not so nice. The nicest things about this simple sauce is how easy it is to make, it takes minimal effort but it turns out really awesome every time. I have a bunch of containers of Roasted Tomato Basil Soup in my freezer and Sunday Sauce but I wanted to make another pasta sauce to have as a different option so I came up with this one. It’s a really easy and tasty way to use up a bunch over ripe tomatoes, on a side note it makes your whole house smell amazing while it’s roasting and it doubles well as a pizza sauce.
Roasted Tomato Pasta Sauce
- 3 Lbs. Tomatos, cut into similar sized pieces (I used Roma, Cherry and Grape Tomatoes from the garden but you can use whatever kind you have)
- 1 Lg. Sweet Onion, Chopped
- 6-8 Cloves of Garlic, Peeled and Sliced
- 1/4 Cup Olive Oil
- Salt & Pepper
- Oregano, Fresh or Dried
- Basil, Fresh or Dried
- Crushed Red Pepper Flakes (optional)
Place all your chopped vegetables in a single layer on a large roasting pan and toss in olive oil and salt and pepper then roast in the oven at 425 for 45 minutes to and hour until they start to brown. Once they are roasted let them cool slightly and then transfer them to a food processor or blender along with the juice and herbs then pulse until you reach your desired consistency, I like mine to have a little bit of texture. Taste your sauce, add red pepper flakes and re-season. You can serve right away or store in the freezer to use at a later time. Serve with your favorite pasta and crusty bread.