I usually only make this when I have leftover roasted tomatoes — but you can absolutely roast tomatoes just to make this sauce. Roasted tomatoes are a great staple to prep for the week — find the basic recipe and serving ideas here. Maybe set a few aside to use in other dishes during the week. Roasting brings out a caramelized depth of flavor, and you can easily customize this sauce with whatever ingredients you have on hand.
To make the sauce, simply blend the roasted tomatoes and season with extra garlic or herbs if you like. Recently, I added a leftover roasted red sweet pepper and a handful of pine nuts, and the result was fabulous. I’ve included that variation in the instructions — plus a few more ideas. Have fun experimenting with this recipe idea.
3-4 medium roasted tomatoes
Olive oil, as needed
Salt and pepper to taste
Optional:
Garlic
Oregano
Thyme
Basil
Sautéed onion
Red pepper version (same as above, but add):
1 roasted sweet red pepper (about half to three-quarters of a bell pepper)
2 tablespoons pine nuts — about a 1/4 cup
Place your roasted tomatoes in a mini food processor.
Add a splash of olive oil and any other ingredients you'd like to include, such as roasted sweet pepper, pine nuts, garlic, or herbs.
Pulse until smooth, or leave a bit of texture, depending on your preference.
Season with salt and pepper to taste.
Spoon it over pasta, pizza, grilled vegetables, bruschetta — anything you’d normally use tomato sauce for.
Store in the fridge for up to 5 days, or freeze for later.
Mini food processor — a fabulous kitchen tool!
Making roasted tomato sauce with Sicilian oregano and garlic
Toss with pasta and Parmesan
Use as a base for pizza
Serve with roasted vegetables or grilled meats
I served it with polenta last week, and it was delicious – also great is some mozzarella melted on top.
Polenta served with roasted tomato sauce and sautéed celery in tomato sauce
This is also a delicious base for pasta del maresciallo — just add a splash of cream and pancetta or bacon.
