Roasted Tomato Sauce

I had quite a few Tomatoes from my CSA box. Every week I’d get more and more tomatoes. I just didn’t know what to do with them all.  They were all a beautiful shade of red, but you can only eat so many Tomato, Basil and Mozzarella salads before you go crazy!  So I decided to make a Roasted Tomato Sauce out of them. I had a bunch of onions, garlic and fresh oregano from my CSA also, so it worked out quite well.

There are so many different things you can do with tomato sauce. It’s so versatile. We chose to have this sauce on some pasta, but it works so well for pizza, chicken, etc. Adjust the ingredients as you see fit – some people don’t like sweet sauces, some do. I love sweet sauce! So add in more brown sugar if you please!


  • 8 large tomatoes
  • 2 small onions
  • 4 cloves garlic
  • olive oil
  • 1/4 cup red wine
  • 6 oz can tomato paste
  • 3 tablespoons brown sugar
  • dash of balsamic vinegar
  • 1 teaspoon + 1 teaspoon fresh oregano
  • salt
  • pepper


Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Cut the tomatoes into quarters, and lay them skin side down. Cut up the onions and smash the garlic and put them on the baking sheet with the tomatoes, making sure it’s all in a single layer. Drizzle with olive oil.  Season with salt, pepper and 1 teaspoon of the fresh oregano.

Single layer on baking sheet

Up close and personal

Roast for about 1 hour and 15 minutes. You want the edges of the tomatoes and onion to start getting brown. Carefully put everything in a blender (Vitamix!!)  or food processor, and pulse until smooth.

Fresh out of the oven

Transfer the pureed contents to your favorite Le Creuset dutch oven and heat over medium heat. Add in the red wine, brown sugar, and dash of balsamic vinegar. Stir. Add in the can of tomato paste and stir until all of the lumps are out.

Let simmer

The tomato paste should thicken it up a bit. Turn the heat down to low. Add salt and pepper to taste. Stir in the 1 teaspoon of fresh oregano and let the sauce simmer for about 25-30 minutes.

Serve with your favorite pasta, or use on some homemade pizza!



5 Ingredient Friday: Hanger Steak with Shallot Cherry Sauce

This week’s featured recipe for 5 Ingrident Friday is Claire Robinson’s Hanger Steak with Shallot Cherry Sauce. Let me start off by saying that you can use any cut of beef that you want. Heck, this would be good on any kind of meat – chicken, pork, beef, etc. So this is a very versatile sauce. I used Flat Iron Steak because they had some really beautiful Grass Fed Flat Iron Steak at Whole Foods when I was there the other day. I served this with homemade Macaroni & Cheese and Sunny Anderson’s Easy String Beans and Onions.



  • 4 tablespoons garlic infused olive oil, divided
  • 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, thinly sliced
  • 1/3 cup pomegranate juice
  • 1 cup cherry preserves


Heat a grill pan or outdoor grill to medium.

Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.

Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.

Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.

My thoughts…

I love love loved this sauce! I will say that it was  a wee bit on the sweet side, so I think the next time I would buy some Cherry Preserves with No Sugar Added. But to kick the sweetness a bit I added a few tablespoons of beef stock – that evened it out a bit.

As usual, I made my own garlic olive oil and that worked out very well.

As I mentioned before I used Flat Iron Steak – 2 lbs to be exact. It was enough for the two of us to have for dinner and there is extra leftover for lunch today.

I have some extra cherry sauce leftover that I will more than likely use on some pork chops this weekend – I think it’ll be delicious! Give this sauce a try – you’ll be glad you did!

Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix
Episode: Steak Frites Spin