Summer was made for dozens of tomatoes to enter your life and roast to create a gorgeous, summery pasta sauce. Think that making your own tomato sauce is hard? Think again! I took these beauties from MightVine and created an amazing sauce that I plan to create as a summer tradition. All you need is a sheet pan and a blender, and you’re set to go! It’ll be a summer favorite from my kitchen to yours. While I love me some traditional Italian red sauce, stewing for hours on the stove, this is my summer version of a favorite dish. Check it out and let me know what you think in the comments!
Roasted Tomato Sauce
Calories per serving: 71
- 3.5-4 lbs of fresh tomatoes, sliced
- 10 cloves of raw garlic
- 2 tbsp of olive oil
- 1 tsp dried parsley
- 1 tsp red pepper flakes
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp dried basil
- 5 fresh basil leaves
- 1 cup chicken broth
- Layer your tomatoes on a greased sheet pan. Make sure they don’t overlap too much.
- Add your garlic around your tomatoes, and sprinkle all listed spices onto the tomatoes and garlic.
- Drizzle the olive oil over the tomatoes.
- Roast your tomatoes and garlic for about 20-30 minutes.
- Let your tomatoes cool a bit, and then add to a food processor or blender. Add your chicken broth and fresh basil in with the tomatoes. You may have to do this in two batches to avoid a mess 🙂
- You will want to pulse the mixture until smooth or preferred consistency. I like mine with a little bit of tomato chunks.
- This sauce creates eight servings, so I freeze half and serve the other with pasta, burrata and basil! Check out how I serve it up here.