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Perfect Roasted Red Tomato Sauce

Author Ruth

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Large Onion
  • 3-5 Cloves of Garlic, peeled and chopped
  • 2 Celery Stems, chopped small
  • 6-8 Quarts Tomatoes, halved, roasted, and peeled
  • 1/2 Cup Red wine, Chianti or Cooking wine
  • 5-10 Fresh Basil Leaves, chopped fine
  • 1-2 6 oz. Can(s) of Tomato Paste optional

Italian Seasonings

  • 1 Tbsp Dehydrated Onion
  • 1 Tbsp Dehydrated Garlic
  • 1 Tbsp Oregano
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Parsley
  • 1 Tsp Black Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Lemon zest
  • 2 Bay Leaves (whole)

Instructions

  1. Pre-heat oven to roast at 400 degrees.

  2. Wash tomatoes, then cut in half. Place skin-side up on baking sheet.  Bake for 20-30 minutes, or until skin just browns.  Remove from oven. Pull skins off immediately. 

  3. In large pot, heat olive oil over low-medium heat. Cook chopped onion and celery until almost clear, about 4-5 minutes. Add chopped garlic and cook 1-2 minutes more, until fragrant. 

  4. Add de-skinned, roasted tomatoes to the pot. Stir to combine.

  5. Stir in wine, tomato paste (if desired) and fresh basil.

  6. Add seasonings and stir. 

  7. Bring to just below a boil, then reduce heat to low-med. Cook uncovered until desired consistency is reached (sauce will continue to thicken the longer you cook), approximately 45 minutes-1 hour (longer for thicker sauce).