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

Roasted Tomato Sauce

Roasted Tomato Sauce
One Star Guiding Stars
  • Servings:8 (252 g)
  • Prep Time:30 minutes
  • Cook Time:90 minutes
1. Preheat oven to 425 degrees F. 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).
2. 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.
3. 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.