Roasted Tomato Sauce
This Oven Roasted Sauce is bursting with fresh flavors and so easy to make!
Servings: 6 servings
Calories: 68kcal
Ingredients
- 1 medium red onion, diced
- ⅓ cup halved Kalamata olives
- 1 tablespoon capers
- 1 large clove garlic, minced
- 2 tablespoon extra virgin olive oil, divided
- ½ teaspoon kosher salt
- pepper
- 4 to 5 sprigs fresh thyme, plus 1 teaspoon fresh thyme leaves
- 2 large tomatoes (about 1 ½ pounds / 680 grams)
Equipment
- 8 x 8-inch Baking Dish
- Blender (or Food Processor)
Instructions
- Preheat oven to 425 degrees.
- Mix onion, olives, capers, garlic, ½ teaspoon salt, and a few grinds pepper in an 8 X 8-inch baking dish.
- Stir in 1 tablespoon olive oil, then top onion mixture with thyme sprigs.
- Core tomatoes, then lightly score an "X" on both ends. Cut in half, then place cut side down on top of thyme sprigs. Drizzle tomatoes with remaining tablespoon olive oil.
- Bake until tomato skins are shriveled and onions are tender (about 35 to 40 minutes).
- Peel off and discard tomato skins, then transfer tomatoes to blender (or food processor). Remove thyme sprigs, then add onion mixture to blender as well.
- Pulse sauce a few times or until chunky. Stir in 1 teaspoon fresh thyme leaves, and season to taste with salt and pepper.
- Serve sauce tossed with pasta, as a dipping sauce, and more. Enjoy!
Notes
This recipe makes about 3 cups / 24 ounces / 700 milliliters of sauce, or about 6 half-cup servings. It's enough for 1 pound of pasta.
For the tastiest sauce, select the freshest, most flavorful tomatoes you can find. I used heirloom tomatoes, but tomatoes fresh from the garden or the farmers market can also be used. You could even use roma or plum tomatoes in a pinch.
The texture of this sauce is easy to customize. For a chunkier sauce, pulse it just a few times. For a more uniform sauce, blend it until smooth.
Don't forget to check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!
Nutrition
Calories: 68kcal
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