Roasted Tomato Sauce

Roasted Tomato Sauce - 1 Guiding Stars

Active Time

30 min.

Total Time

1 hour 30 min.

Servings

8 (249 g)

Start with scratch for the most amazing tomato sauce! Stoneware or enameled cast iron is best for this recipe, but any non-reactive (i.e., not plain cast iron or light-colored aluminum) will work fine. The additions of fresh basil leaves and a bit of fresh orange juice brighten all of the flavors and balance the deep taste of the roasted tomatoes.

Ingredients

4 lbs. plum tomatoes, halved and seeded
½ red bell pepper, seeded
2 Tbsp. olive oil
3 cloves garlic, chopped
3 Tbsp. fresh oregano
1½ tsp. salt
1 tsp. pepper
¼ tsp. crushed red pepper
½ cup chopped fresh basil
2 Tbsp. orange juice

Directions

Preheat oven to 425ºF. Toss the tomatoes and pepper with olive oil, garlic, oregano, salt, pepper, and crushed red pepper. Arrange in a single layer, skin side up, in a large baking dish and roast until skins are brown and blistered (30-40 minutes).
Remove the pan from the oven and allow to cool slightly (20-30 minutes). Remove as much of the skins as comes off easily. Deglaze the roasting pan, if desired, by using a fork to rub a piece of tomato along any brown bits that formed on the pan during roasting.
Mash the tomatoes to desired texture, using a fork for chunky sauce or a food processor for a smoother sauce. Stir in the basil and orange juice and serve as desired.

Nutritional analysis per serving: Calories 80; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 450mg (19% DV); Total Carbohydrate 11g (4% DV); Dietary Fiber 3g (11% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 4% DV; Potassium 10% DV; Vitamin C 50% DV; Biotin 30% DV; Molybdenum 25% DV.