Oven-Roasted tomato Basil sauce
Yield: 1.5 cups
Serving Size: ½ cup
Total Servings: 3
Ingredients
6 medium fresh Roma or San Marzano tomatoes, quartered, or about 3 cups of the tomato quarters
1.25-ounce package of fresh basil, or 2 loosely packed cups, divided
5 small cloves garlic, smashed and peeled
3 tablespoons olive oil
¼ teaspoon salt
2-4 tablespoons water, optional
Preheat oven to 325° F.
Place quartered tomatoes, 1 cup of the basil, and garlic into a shallow baking pan. Top with the olive oil and sea salt, and toss to coat.
Cover the pan with a sheet of foil and seal around the edges of the pan. Place in oven and bake for 1 hour.
After 1 hour remove the pan from the oven, and remove and discard the foil. Use a wooden spoon to stir the sauce, breaking up the tomatoes and garlic and pushing them into the oil. The tomatoes should begin breaking down with gentle pressure, and transforming into a sauce-like consistency.
Return the pan to the oven and bake for another 30 minutes, uncovered. Stir the tomatoes once more halfway through the cook time.
Remove the pan from the oven and allow to cool for 5-10 minutes for safer handling. If a blended sauce is desired, transfer the roasted tomato mixture to a food processor, blender, or a container to use an immersion blender. Add the remaining basil and 2 tablespoons of water. Blend/process into to a chunky or smooth sauce, depending on your preference. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is achieved.
An alternative to blending is to leave the roasted tomatoes as is. You may choose to remove the garlic, or smash with a fork and stir into the sauce. Simply stir the fresh basil into the tomatoes, and then pour over pasta, or transfer to a storage container to have a rustic, one-pan style tomato sauce.
Will keep refrigerated for up to 4 days, or can be frozen for up to 6 months.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 160
Carbohydrates: 8g
Total Sugar: 4.5g
Added Sugar: 0g
Fiber: 2g
Total Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Cholesterol: 0g
Protein: 2g
Sodium: 205mg
