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
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.
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.
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.
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!