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Roasted Tomato Pasta Sauce from Summer Tomatoes

Roasted Tomato Pasta Sauce from Summer Tomatoes

When tomatoes are piled high at the market in late summer, roasting them is the easiest way to turn a big batch into sauce. The oven concentrates the flavor, and there's no peeling and very little stirring.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb (1.4 kg) ripe organic tomatoes halved, or quartered if large
  • 1 onion cut into thick wedges
  • 6 cloves garlic peeled
  • 1/4 cup olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 handful fresh basil leaves
  • 1 tsp balsamic or red wine vinegar optional, to taste

Method
 

  1. Heat the oven to 400°F (200°C).
  2. Arrange the tomatoes cut-side up on a large rimmed sheet pan with the onion and garlic. Drizzle with the olive oil and sprinkle with the salt, pepper and pepper flakes.
  3. Roast for 45–60 minutes, until the tomatoes have collapsed and are browned at the edges.
  4. Scrape everything, including the juices, into a pot or blender. Add the basil and blend to the texture you like, either chunky with an immersion blender or smooth in a blender (vent the lid when blending hot liquids).
  5. Taste and add more salt or a splash of vinegar if the tomatoes need brightening. Simmer for 5–10 minutes to thicken if needed.

Notes

  • Watery slicing tomatoes produce a thinner sauce. Simmer it longer, or roast for the full hour.
  • The skins blend in; for a silky sauce, pass it through a food mill instead.