Roasted Tomato & Garlic Sauce

Roasted Tomato & Garlic Sauce 1

This is pretty much the easiest tomato sauce you’ll ever make! The original recipe came from Everyday Grain-Free Gourmet by Jodi Bager & Jenny Lass. Those ladies put out some amazing recipes – all grain free, honey-sweetened and SCD friendly.

You can size this recipe any way you like – it all depends on how many tomatoes you have on hand.

All you’ll need to make Roasted Tomato & Garlic Sauce is:

  • Fresh Tomatoes
  • Fresh Garlic
  • Olive Oil
  • Salt, Pepper & Additional Seasonings to Taste

First, you’ll want to wash and remove the stems from the tomatoes. Place them in a baking dish (I use 9×13 glass baking dishes) and stick a peeled garlic clove in each one. Drizzle with olive oil (just a bit) and bake for a few hours in a 375 degree F (190 degree C) oven.

roasted tomatoes

Once the tomatoes and garlic are roasted to your satisfaction, remove pan from the oven and use a slotted spoon to transfer everything over to a colander placed over a bowl or glass pitcher.

Let the tomatoes drain for a while, or overnight, in the refrigerator, then puree with a food processor until the desired degree of smoothness is obtained. (The original recipe purees them right away, while hot, but I’ve found I get a much thicker sauce using the drain overnight method.)

Taste then add salt, pepper and seasonings until you have the desired flavor. While most tomato sauces benefit from a pinch of sugar, I’ve found that the roasted garlic adds a sweetness that is incomparable and no added sweeteners are needed. That, of course, is personal taste preference!

You can use this sauce immediately, refrigerate up to five days, or freeze it in meal-sized portions.

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Jan Berry is a writer, herbalist, soapmaker, and bestselling author of The Big Book of Homemade Products, Simple & Natural Soapmaking, and Easy Homemade Melt & Pour Soaps. She lives in the Blue Ridge Mountains with her family and a menagerie of animals, where she enjoys brainstorming creative things to make with the flowers and weeds that grow around her.

  • Mary@Back to the Basics! says:

    This looks and sounds delicious!

  • kristy @ gastronomical sovereignty says:

    i LOVE homemade tomato sauce – especially something as simple as garlic, tomatoes, and salt and pepper. i can never leave well enough alone and i usually add a few herbs too, but simplicity is best when it comes to anything italian, i think. :)

    p.s. it’s The Wednesday Fresh Foods Blog Hop today and i adore your post. it’s exactly what we’re looking for! you’re welcome to stop by and link up if you like! we’d love to have you!

    • Jan says:

      Hi Kristy! Thanks for the invite; I’ll link my post up now! :)

      • kristy @ gastronomical sovereignty says:

        thank you for taking the time to link up with us at the Wednesday Fresh Foods Blog Hop Jan! We hope to see you again this Wednesday with more fantastic seasonal & real food posts :) xo, kristy

  • Susie Earning-My-Cape says:

    Mmmmm…. That looks DELICIOUS! I’ll bet it smells great when the tomatoes are roasting with the garlic, too!

    Thanks for sharing with my Super Link Party! :-)

  • Carole says:

    Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  • Carole says:

    Thanks for linking in to Food on Friday: Tomatoes. If you pop back in a few days there should be a great collection of all things pasta and noodles.
    I am now signed up to follow you on Google Reader A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers

  • Paul says:

    Great idea! I think you could also roast some peppers alongside the tomatoes to add to the mix, and why not roast some carrots and onions, etc. too? But I do like the simplicity of this recipe.

    Another option would be to can the sauce to save it, which is what I plan to do. I have tons of tomatoes in the garden and I keep looking for ways to use/save them. Thanks a lot!

    • Jan says:

      Yes, I’ve thrown a few peppers & onions in there before too – delicious! I really like your idea of adding carrots too! Some years I can this sauce, but I’m never quite sure on a safe pressure/canning time when peppers are involved, so probably overdo it. (Still tastes great though!) :)

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