Chunky Roasted Tomato Sauce
By Lan LamPublished on May 26, 2015
Time
2¼ hours
Yield
Serves 4 to 6 (Makes 1 1/2 cups; enough for 1 pound pasta)
Ingredients
3 pounds large tomatoes, cored, bottom ⅛ inch trimmed, and sliced ¾ inch thick2 garlic cloves, peeled and smashed plus 2 garlic cloves, minced¾ teaspoon dried oregano, divided½ teaspoon kosher salt, divided¾ cup extra-virgin olive oil ½ small onion, chopped fine⅛ teaspoon red pepper flakes ¼ cup grated Parmesan cheese ¼ cup shredded basil 1½ teaspoons red wine vinegar
Before You Begin
Extra-virgin olive oil can be used in place of the reserved tomato oil.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Arrange tomatoes in even layer on prepared sheet, with larger slices around edge and smaller slices in center. Place smashed garlic cloves between tomatoes. Sprinkle with ¼ teaspoon oregano and ¼ teaspoon salt and season with pepper to taste. Drizzle oil evenly over tomatoes.
- Bake for 30 minutes, rotating sheet halfway through baking. Remove sheet from oven. Reduce oven temperature to 300 degrees and prop open door with wooden spoon to cool oven. Using thin spatula, flip tomatoes.
- Return tomatoes to oven and continue to cook until spotty brown, skins are blistered, and tomatoes have collapsed to ¼ to ½ inch thick, 1 to 2 hours. Remove from oven and let cool completely, about 30 minutes. Discard garlic. Chop tomatoes and reserve 2 tablespoons tomato oil in small bowl.
- Heat tomato oil in 10-inch skillet over medium heat. When oil begins to shimmer, add onion and remaining ¼ teaspoon salt and cook, stirring frequently until onion softens and begins to brown, 5 to 7 minutes. Add minced garlic, remaining ½ teaspoon oregano, and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and cook until warmed through, 3 to 4 minutes. Stir in Parmesan, basil, and vinegar. Season with salt and pepper to taste.
Time
2¼ hoursYield
Serves 4 to 6 (Makes 1 1/2 cups; enough for 1 pound pasta)Ingredients
3 pounds large tomatoes, cored, bottom ⅛ inch trimmed, and sliced ¾ inch thick
2 garlic cloves, peeled and smashed plus 2 garlic cloves, minced
¾ teaspoon dried oregano, divided
½ teaspoon kosher salt, divided
¾ cup extra-virgin olive oil
½ small onion, chopped fine
⅛ teaspoon red pepper flakes
¼ cup grated Parmesan cheese
¼ cup shredded basil
1½ teaspoons red wine vinegar
Ingredients
3 pounds large tomatoes, cored, bottom ⅛ inch trimmed, and sliced ¾ inch thick
2 garlic cloves, peeled and smashed plus 2 garlic cloves, minced
¾ teaspoon dried oregano, divided
½ teaspoon kosher salt, divided
¾ cup extra-virgin olive oil
½ small onion, chopped fine
⅛ teaspoon red pepper flakes
¼ cup grated Parmesan cheese
¼ cup shredded basil
1½ teaspoons red wine vinegar
Ingredients
3 pounds large tomatoes, cored, bottom ⅛ inch trimmed, and sliced ¾ inch thick
2 garlic cloves, peeled and smashed plus 2 garlic cloves, minced
¾ teaspoon dried oregano, divided
½ teaspoon kosher salt, divided
¾ cup extra-virgin olive oil
½ small onion, chopped fine
⅛ teaspoon red pepper flakes
¼ cup grated Parmesan cheese
¼ cup shredded basil
1½ teaspoons red wine vinegar
Why This Recipe Works
Our Chunky Roasted Tomato Sauce is quick to prepare because we make use of the concentrated flavor of our Roasted Tomatoes. Chopped up and added to onions that have been softened in tomato-infused oil, this flavorful sauce comes together while the pasta cooks.
Before You Begin
Extra-virgin olive oil can be used in place of the reserved tomato oil.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Arrange tomatoes in even layer on prepared sheet, with larger slices around edge and smaller slices in center. Place smashed garlic cloves between tomatoes. Sprinkle with ¼ teaspoon oregano and ¼ teaspoon salt and season with pepper to taste. Drizzle oil evenly over tomatoes.
- Bake for 30 minutes, rotating sheet halfway through baking. Remove sheet from oven. Reduce oven temperature to 300 degrees and prop open door with wooden spoon to cool oven. Using thin spatula, flip tomatoes.
- Return tomatoes to oven and continue to cook until spotty brown, skins are blistered, and tomatoes have collapsed to ¼ to ½ inch thick, 1 to 2 hours. Remove from oven and let cool completely, about 30 minutes. Discard garlic. Chop tomatoes and reserve 2 tablespoons tomato oil in small bowl.
- Heat tomato oil in 10-inch skillet over medium heat. When oil begins to shimmer, add onion and remaining ¼ teaspoon salt and cook, stirring frequently until onion softens and begins to brown, 5 to 7 minutes. Add minced garlic, remaining ½ teaspoon oregano, and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and cook until warmed through, 3 to 4 minutes. Stir in Parmesan, basil, and vinegar. Season with salt and pepper to taste.
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