Go Back

Roasted Tomato Sauce

Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Roasted Tomato Sauce
  • 7-10 Indigo Rose tomatoes or 7-10 small-medium tomatoes
  • 2 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • salt and pepper

Method
 

Roasted Tomato Pasta
  1. Preheat oven and prep vegetables:
    Preheat oven to 425°F. Use a sharp paring knife to core the tomatoes. Transfer to a large shallow casserole dish; add onion, garlic, and spices.
  2. Toss with oil and roast:
    Drizzle tomatoes with oil; season generously with salt and pepper. Roast until tender, about 40 minutes
  3. Blend sauce:
    Transfer mixture (including juices) to a blender; pulse several times, until desired consistency is reached. Serve over pasta.
Pasta
  1. Prepare pata of choice per package directions.

Notes

If you are not using Indigo Rose tomatoes, we'd recommend peeling the skins off after they have been roasted. Regular tomatoes contain a lot of flavonols, which have a rather bitter taste.