Roasted Roma Tomato Sauce

  • 3 lbs. (or so) Roma tomatoes
  • 1/4 C each fresh basil and oregano
  • several cloves of garlic
  • olive oil
  • salt & pepper

Preheat oven to 400. Slice the tops off of the tomatoes and place them cut side down in a large roasting pan with high sides. After filling the pan tightly, sprinkle with the herbs, garlic, olive oil, salt & pepper. Roast in the oven for 1 hour. Remove and let cool about an hour. Place a blender or food processor next to the pan, take a tomato and pull the skin off, dropping the rest of the tomato into the blender. Add pan juices, herbs, garlic to the blender. Can use immediately, refrigerate or freeze.


Contributed by Trina Muich

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