Roasted Tomato Sauce
This roasted tomato sauce uses Roma tomatoes, onions and garlic, fresh basil, and a splash of sweet balsamic to make a deep, rich tomato sauce.
Servings: 2 cups
Ingredients
- 2 pounds roma tomatoes
- 1 sweet onion peeled and quartered
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar divided
- 1 whole head garlic
- ¼ cup fresh basil leaves lightly packed
- Kosher salt
- Black pepper
Instructions
- Preheat your oven to 425 degrees F and line a large baking sheet with foil. It will help keep the tomatoes from sticking to the pan.
- Add the tomatoes and onion to the pan and drizzle over 1.5 tablespoons of olive oil along with the balsamic vinegar.
- Sprinkle generously with salt and pepper and toss to combine.
- Slice the top off the head of garlic, making sure to leave it intact.
- Drizzle the remaining half tablespoon of olive oil over the garlic and wrap it tightly in foil. Place the garlic cut side up on the baking sheet.
- Roast for 35 minutes, or until the tomatoes are caramelized and the onions are golden brown.
- Remove the garlic from the foil and squeeze out the cloves. Be careful, it will be hot!
- Add the garlic cloves to a food processor, along with the roasted tomatoes, roasted onion, remaining two tablespoons of balsamic vinegar, and fresh basil.
- Puree to your desired consistency and season with salt and pepper to taste.
- Store the marinara sauce in an airtight container in the fridge for up to five days or in an airtight container in the freezer for up to three months.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 51mg | Fiber: 2g | Sugar: 6g