Roasted Tomato Pasta Sauce
 
Cook time
Total time
 
Roasting tomatoes brings out a great flavor to this easy pasta sauce recipe.
Author:
Serves: 2 cups
Ingredients
  • 8-10 tomatoes, halved (about 1 kg)
  • 1 red bell pepper
  • one entire bulb of garlic
  • 2 tbsp olive oil, divided
  • Salt and pepper, to taste
  • 1tbsp butter
  • 1.5 small onions, finely chopped
  • 1 tsp each dried oregano, basil, thyme, rosemary (if using fresh use a handful of herbs)
  • 1 cup chicken or veg stock
  • 1 tbsp crushed red pepper
  • 1 tsp tobasco
Instructions
  1. Preheat oven to 375 F.
  2. Line a baking tray with foil, and grease it with some olive oil. Line the tomatoes. Rub some olive oil on the red bell pepper and put that on the tray too. Drizzle with some olive oil. Sprinkle salt.
  3. Chop the top off the garlic bulb, and drizzle some oil and salt on the top. Wrap the bulb in a piece of foil and put on the baking tray with the tomatoes and red bell pepper. Roast the tomatoes and bell pepper for about 40 minutes, or till the tomatoes begin to caramelize and bell pepper seems roasted.
  4. Remove from oven.
  5. Let cool a little. Remove skin of bell pepper. To easily peel off skin after I remove the tray from the oven, I wrap the bell pepper in some foil. Once cool, I remove the foil and find its easier to peel of the skin. You can also remove the peel off the tomatoes in this step.
  6. Peel removed, put the bell pepper, roasted tomatoes in a blender. Squeeze out the roasted garlic from its skin and add it to the blender. If using fresh herbs I add them here. I have fresh oregano and tarragon and thats what I used for fresh herbs here. I added the dried herbs in later.
  7. In a saucepan heat 1 tbsp butter and 1 tbsp olive oil. Add the finely chopped onions. Season with some salt. Once the onions are translucent, add the roasted tomato paste, and 1 cup stock. . Season with salt and pepper according to taste. Add the dried herbs and crushed red pepper and tobasco. Cook for 10 minutes on a low flame, till its thick enough. The sauce is ready.
To use the sauce in pizza
  1. I roast the onions with the tomatoes in the first step. Once roasted, I blend everything and my pizza sauce is ready, removing the need to saute the onion and adding stock.
To use the roasted tomatoes in soup form
  1. I roast the onions with the tomatoes in the first step.. Then in a sauce pan, add a little butter, and add the roasted veggies/garlic, along with 1 litre stock- you can use veggie or chicken stock, a handful of fresh basil leaves and let the mixture come to a boil. Once boiling, reduce the heat and let simmer covered for 20 minutes. Add some grated parmesan cheese, and season with salt and pepper. Once cooked, blend the mixture in the mixie. You can leave it a little coarse if you want, or puree it smooth as per your wish. Serve the soup warm, with a drizzle of cream, and garnish of fresh basil.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/03/03/roasted-tomato-pasta-sauce/