Roasted Tomato Sauce
Roasted Tomato Sauce is so simple to make and it makes the most delicious marinara sauce or homemade tomato soup. Step by step instructions and tips for storage and freezing. Once you try this roasted tomato sauce, you will never go back to store bought!
Servings: 3 cups
Calories: 147kcal
Ingredients
- 3 pounds Roma tomatoes
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 teaspoon sugar optional
Instructions
- Preheat oven to 400°.
- Wash tomatoes, remove stems and blemishes and discard. Cut tomatoes in half lengthwise. Place on a parchment paper lined rimmed sheet pan.
- Drizzle with olive oil and season with salt, pepper and sugar.
- Roast for 1 hour.
- Remove from oven and cool slightly, 10 to 15 minutes.
- Pour into a food processor, scraping the oil and juices from the pan.
- Pulse tomatoes for about 15 - 20 seconds for a textured sauce and process on high for about 30 seconds for a smooth sauce. Scrape sides and bottom of food processor and continue to process if you still have large chunks of tomatoes.
- Pour into an airtight container and refrigerate for up to 3 days or use immediately.
- For freezing, pour into a vacuum sealer bag or zip top freezer bag and seal.
- Freeze flat for easy storage and thawing.
- To thaw frozen tomato sauce, place in refrigerator a day in advance or thaw in a shallow dish of hot water for about 15 minutes.
Notes
Sealed in a vacuum sealer bag, tomato sauce will last up to 1 year frozen. If using standard zip top freezer bags, tomato sauce will keep up to 3 months.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 364mg | Fiber: 3g | Sugar: 6g