Roasted Tomato Sauce

If you know me, you know my HATE for any kind of tomato sauce that is jarred...that is BLASPHEMOUS in my head. I grew up in a great Italian family...so that means yummy, homemade sauce. I made up this recipe kind of off the concepts behind the way I learned how to make sauce growing up, but my own way.

Roasted Tomato Sauce 
makes approx. 2 cups sauce

8 Roma Tomatoes (can use regular tomatoes, about 4-5 depending on size)
1 head of garlic
1/2 White Onion
1 1/2 Tbsp. Dried Parsley
1 tsp. Crushed Red Pepper
2 tsp. Kosher Salt
1/4 cup olive oil
Fresh Cracked Black Pepper









First, you need to preheat the oven to 250 degrees (F)

Grab a big bowl, a knife, and a cutting board.
Cut the tomatoes in quarters like so.....

Toss them into a bowl, then you are going to cut the onion in half, then cut strips down it, about 1 inch thick. Separate each onion petal like so.....

Make sure you separate all of the petals, it helps them to cook evenly. Then you are going to separate the garlic into cloves like this.....

Once the head of garlic is in cloves, you are going to take the back end of your knife and crush them from the skin.

BE CAREFUL!!! I have cut myself before (could be because I am clumsy?)
When that part is done, the clove should look like this....make sure to separate the skin!

Go ahead and plop them all in the bowl once it's done. The reason I crush them first is so the flavors get into the sauce really well.

Now, you are going to add the 1/4 cup of olive oil. I'm not too picky with the kind of oil I use...yes the expensive extra virgin kind is quite tasty, but, I am a broke woman so I use what I can get! It tastes the same.....Just pour that right on top!

When you get that all poured in, go ahead and add the parsley, crushed red pepper (I like mine hot, so I use the full amount!), salt, and black pepper. Toss it up really well, making sure to get the oil all over the vegetables. I use my hands to get in there since they make the best utensil (Of course, make sure to wash your hands first).

Mmm, that looks yummy just like that! Anyhoo, go ahead and transfer the tomatoes into a baking dish of some kind. I use my round 2.5 qt Pyrex dish. Place into the oven on the lowest rack.

Cook it about 2 1/2 hours (can be longer depending on your oven).
Make sure to stir it occasionally, I usually do about every 30 mins.

That juice is okay. If there is still some left after the cooking that's good! If you have an oven that hates you like mine does, it will probably come out looking like this....

That's okay too...I think it makes it taste better this way. If it comes out with little to no liquid in the dish, get out some chicken broth....

You are going to take the tomatoes from the dish after you let them cool for about 20 mins. Place them in a blender (with a little chicken broth for liquid if needed)

When all was said and done, I used about 1/4 cup chicken broth. Mmmm. Now, it's going to come out looking a little orange, not red. Taste it though, I PROMISE it tastes amazing!
Here is the finished product....

So GOOD!!!!! You can use it on any recipe that calls for tomato sauce!
Enjoy!!!!