Roasted Tomato Sauce

Yesterday when I went to the market I met some ripe tomatoes at a good price and I knew right away that I was going to use them in this roasted tomato sauce recipe.

It is a very rich sauce and slightly different from what we are used to making because they are roasted in the oven. So you can take the opportunity to prepare it while you make another recipe such as roast chicken, fish or more roasted vegetables such as pumpkin or sweet potatoes.

Without a doubt, the roasted tomato sauce is very simple to make and we can use it to accompany recipes pasta like lasagna or to put our Cuba style rice… You'll see what a difference!

How to preserve the sauce of roasted tomatoes.

These types of sauces are usually vacuum packed. It is a very practical solution because it allows you to enjoy its flavor during meses although caution must also be exercised to avoid diseases such as botulism.

Another way of preservation is to store it in smaller jars in the freezer. This is how it is preserved up to 3 months. It is a much shorter period than vacuum packaging but it also takes less work.

It can also be preserved up to 4 days in the fridge. This method is very useful if you plan to consume it quickly since it allows you to have it ready for when you are going to use it.

Any of the 3 methods is fantastic, we just have to decide what use we are going to give it.

Roasted Tomato Sauce

Print recipe

A basic, simple and delicious recipe.

• Mayra Fernandez Joglar

• Kitchen: cuisine
• Recipe type: sauces
• Calories: 120 each 100 g
• Rations: 600 g

• Preparation time: 15M
• Cooking time: 45M
• Total time: 1H

Ingredients

• 1500g ripe pear tomatoes (about 15 medium tomatoes)
• 1 cebolla great
• 4 unpeeled garlic cloves
• 1 dash of oil
• 1 tablespoon (soup size) Provencal herbs

Preparation

1. Preheat oven to 200 with heat up and down.

2. Wash the tomatoes well, dry them and cut them in half. Place them on a tray from the oven skin side down.

3. Peel the onion and cut it in half. Then each half into 3 pieces. Divide them among the tomatoes on the tray.

4. Add the teeth of unpeeled garlic.

5. Water with a generous drizzle of olive oil.

6. Sprinkle the Provencal herbs.

7. Put in the oven and roast them for about 45 minutes, stirring every 15 minutes so that they do not burn.

8. We let them cool down a bit and we peel the tomatoes and garlic.

9. Now, we grind lightly all the ingredients. (See notes)

10. Finally, we can put the sauce in jars and store them according to the chosen preservation method.

Notes

I like the sauce to be "chubby" but if you want you can blend it for 30 more seconds so that it is very fine. You can also pass it through a sieve to finish removing all the seeds and skins.

More information - Cuban rice, made in Spain / Tomato and tuna lasagna