Slow roasted tomatoes, onions, carrots, and garlic are blended with fresh herbs to make this hearty sauce. Serve over pasta, thin with broth for soup, or spread on pizza-- the possibilities are endless! This sauce stores well in the freezer for use year round.
2lbstomatoessee note if you have a large batch of tomatoes
2carrots
1medium onion
3tablespoonsolive oilmore if needed
½teaspoonkosher salt
¼teaspoonblack pepper
6-8tablespoonsbeef broth
⅓cupchopped fresh herbsI usually do about ¼ cup basil, ½ tablespoon minced rosemary, 1 tablespoon minced oregano
Additional salt and pepper
1tablespoonbalsamic vinegar
optional if needed: ½ - 2 teaspoons sugar
Roasted Garlic
1head garlic
2teaspoonsolive oil
salt and pepper
Instructions
Preheat oven to 300℉
Slice tomatoes in half or quarters, making them all roughly the same size. Chop carrots in half lengthwise and then in 1-2 inch pieces. Chop onion in large pieces, about 1-2 inches.
Place everything on baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Arrange everything in a single layer, with tomatoes sitting skin-side down.
For roasted garlic, Cut top ⅓ of whole garlic head off and discard. Place garlic on a piece of foil and drizzle with olive oil and sprinkle with salt and pepper. Pull sides of foil up and secure into a little sealed pouch. Place foil pack on baking sheet with tomatoes.
Roast in the oven for 2-3 hours, until everything is tender and tomatoes appear slightly shriveled. (In my oven it almost always takes 2 ½ hours).
Remove from oven and let cool slightly. Place roasted vegetables in a food processor (or high powered blender). Add broth, fresh herbs, and balsamic.
Open garlic packet and squeeze all cloves into the food processor. Process until desired consistency is reached. You can make this silky smooth, or leave some textured veggies if you like.
Season with salt and pepper, add additional broth for consistency. If needed, add a little sugar, or a drizzle of balsamic vinegar.
Let cool completely and then store in the fridge for a few days, or in the freezer for several months.
Notes
This is a small one-pan batch. If you have lots of tomatoes make multiple pans and just rotate them half way through cooking.
You can easily control the consistency of this sauce with the amount of broth you add. I purposely make mine quite thick, almost like a tomato paste. It takes less room to store and I can customize the consistency when I'm ready to use it.
For a traditional pasta sauce, add your thick sauce and then add pasta water to desired consistency.
Leave it thick for pizza sauce or spreading on a hot sandwich.
Add broth to thin down for an incredible roasted tomato soup.