This Roasted Tomato Sauce Recipe Will Be Your Pasta’s Best Friend
There are times in life when patience rewards you. Making a roasted tomato sauce is one of those times. It won’t be easier than jarred sauce or as simple as the kind that uses canned crushed tomatoes, but it’s worth it. Roasting the tomatoes brings out all of those underlying flavors that you didn’t even know existed. You’ll end up with a sauce that’s sweet and tangy with that richness from the caramelization.
Roasted Tomato Sauce
- 2 pounds of Roma tomatoes, cut in half
- 4 cloves of garlic
- 1 medium yellow onion, chopped
- 1 carrot, diced
- 2 teaspoon of sea salt, plus more to taste
- 4 fresh basil leaves
- 1 tablespoon of tomato paste
- 1 teaspoon of honey
- 1 teaspoon of red pepper flakes
- 1 teaspoon of black pepper
- 1 pound of pasta
- Parmesan cheese for garnish
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lay the tomato halves on the sheet, skin-side up. Spread out the chopped carrot, onion and garlic on the same baking sheet. Sprinkle everything with salt and pepper and drizzle it with olive oil.
Roast everything for 60 to 90 minutes, or until the edges of the tomatoes and onions start to pull away from the flesh and become slightly caramelized. Once you give everything the chance to cool, peel the onions, tomatoes and garlic with your hands.
Throw the carrots, onions, garlic and tomatoes into the blender with the fresh basil leaves and tomato paste and blend until you have a sauce consistency. Throw the sauce into a medium-sized pot and add in the honey and red pepper flakes.
Let the sauce simmer for about 15 to 20 minutes over a medium-low heat. Once your pasta is cooked al dente, throw it directly into the sauce (with a little bit of reserved pasta water) and swirl everything around until the pasta looks fully coated. Sprinkle on some grated parmesan, and you’re ready to eat!