Oh this gorgeous red. We’ve had this recipe in the back burner for a couple of weeks now. After a few days of being away from the kitchen – and an overflow of Roma tomatoes – I dived into the kitchen for an entire day. After I baked the Zebra Bundt Cake, I was wondering what to do with all those tomatoes, and then it hit me… Roasted Tomato Sauce! I have been playing with the idea of a mash-up between Tortilla Soup and Red Wine… in a sauce.
This recipe came together as I was cooking. With 25 tomatoes, I had to increase what I usually put into the sauce. You’ll think that adding only one red bell pepper to the sauce is too little… It was huge! If you only have medium-sized bell peppers, feel free to increase it to 2 or 3. If you don’t want to add the wine to the recipe, use beef stock instead. Beef stock has the depth of red wine and it’s more flavorful than chicken or vegetable stock. After you add the beef stock, taste and adjust your seasonings.
This sauce is great for pasta, as a Pizza or Bruschetta base. It can stay refrigerated for up to 8 days. If you freeze it should keep longer, just make sure to thaw it in the fridge rather than on the counter!
Roasted Tomato Sauce
25 Roma tomatoes, halved
1 medium-sized onion, finely diced
1 garlic clove, finely diced
1 big red bell pepper, cut open (or 2 medium-sized ones)
1/4 cup olive oil, plus 2 tablespoons for sautéing
1/2 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon of finely chopped oregano
1 tablespoon of finely chopped thyme leaves
1 cup red wine
- Pre-heat oven to 350ºF.
- Apply non-stick spray to two cookie sheets. Place tomato and bell peppers cut side up.
- Sprinkle with 1/4 cup of olive oil, onion, garlic, salt, pepper, thyme and oregano.
- Roast the tomatoes for 45 minutes. Reduce temperature to 325ºF and roast for another 45 minutes.
- Increase the temperature to 400ºF and roast another 20 minutes.
- Remove from the oven and remove the garlic and onions from the tomatoes and bell peppers, just set them aside on the pans.
- Transfer the tomatoes to a blender, and give it a few pulses until the tomatoes puree.
- Take your roasted bell peppers and cut them just enough (not finely or you’ll get a paste).
- In a very large skillet, add remaining olive oil. When hot, add the onions and bell peppers.
- Add the tomato puree to the skillet and stir.
- Add red wine, bring to a boil, reduce heat to low and cook for 5 minutes.
- Taste and season if needed.
- Remove from heat, and use as needed.
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