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.
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.
If you enjoyed reading about making Roasted Tomato & Garlic Sauce, let’s
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This looks and sounds delicious!
Thanks Mary! :)
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!
Hi Kristy! Thanks for the invite; I’ll link my post up now! :)
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
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! :-)
Oh yes – the house smells heavenly! (as long as you like garlic…) :)
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
Hi Carole, thanks – I’ll check out your link! :)
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
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!
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!) :)