Ingredients
2 lbs (about 10-12 medium) Roma tomatoes, halved lengthwise
6-8 cloves garlic, peeled and lightly smashed
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup fresh basil leaves, roughly chopped
Instructions
Step 1: Preheat your oven to 400°F (200°C). Prepare Roma tomatoes by washing them thoroughly and slicing each in half lengthwise.
Step 2: Arrange the halved Roma tomatoes, cut-side up, on a large baking sheet. Add the smashed garlic cloves evenly among the tomatoes. Drizzle generously with olive oil, then season with dried oregano, sea salt, and black pepper. Toss gently to ensure all ingredients are coated and spread them in a single layer.
Step 3: Roast in the preheated oven for 40-45 minutes, or until the tomatoes are tender, slightly shriveled, and caramelized around the edges. The garlic should be soft and golden.
Step 4: Carefully transfer the roasted tomatoes, garlic, and all pan juices into a heat-safe bowl or the jug of an immersion blender. Add the fresh basil leaves. Blend until it reaches your desired consistency (chunky or smooth). Taste and adjust seasonings as needed. This versatile sauce is ready to be used in your favorite roma tomatoes recipes!
Notes
For best results, use ripe, firm Roma tomatoes. This sauce can be stored in an airtight container in the refrigerator for up to 5-7 days or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 0.5 cup
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
