One of the easiest things to make, which tastes so amazing, is homemade tomato sauce. I have almost broken the habit of ever buying canned tomato sauce or stewed tomatoes, in favour of roasting the tomatoes myself.
I actually discovered this while on Weight Watchers a few years ago. A roasted tomato sauce has zero points, so it seemed the ideal thing to me – make something that tastes delicious and use it across a variety of foods and in recipes.
It is ideal as a pizza sauce, over pasta or spaghetti squash doubling as pasta, and I have used the tomatoes to double as stewed tomatoes in recipes. Last weekend I made a big batch and used some tomatoes and some sauce in a homemade lasagna recipe in place of canned tomatoes and tomato paste. I have also made homemade tomato soup with it.
The flavour blows anything in a can out of the water. And you can control the taste, particularly the addition of salt, the overuse of which is a pet peeve of mine in so many processed and even restaurant foods. I freeze any I have left over, and we have poured it over things as varied as cabbage rolls.
Roma tomatoes seem to be best for this concoction. I do not have exact measurements, so bear with me. As mentioned, any extras can be frozen.
After spraying a pan or lightly oiling my Pampered Chef bar pan, I quarter 10-15 Roma tomatoes and lay them on the pan with the seed side up. I also quarter an onion, a pepper, and because I like some added zip, part of a jalapeno pepper.
I then drizzle balsamic vinegar and minced garlic over all pieces, fresh ground pepper, and a small amount of ground sea salt. This goes into a 375-degree oven for 45-55 minutes. The tomatoes are done when they are lightly browned and smell great.
When done, cut a few tomatoes up if your recipe requires canned tomatoes. Otherwise, put all tomatoes, the peppers and the onion in a blender and blend it to your desired consistency. Voila, an amazingly tasty, versatile and easy addition to many recipes!
Let me know how you use this!
Roasted Tomato Sauce
- 10-15 Roma tomatoes
- 1 red, green or yellow pepper
- 1 yellow onion
- 4 cloves of garlic
- half a jalapeno pepper (optional)
- 1 tbsp balsamic vinegar
- lightly spray a cookie or baking sheet with cooking spray (I used my Pampered Chef bar pan, which I brush lightly with olive oil)
- quarter the tomatoes and onion and place on the sheet, cut side up
- cut the pepper and jalapeno pepper into large slices and place on the sheet
- crush the garlic cloves and sprinkle over the tomatoes
- drizzle balsamic vinegar over the tomatoes
- bake in a 375 degree oven for 45-55 minutes, until lightly browned
- put everything in a food processor or blender and mix until desired consistency – leave it a bit chunky