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Best Small-Batch Homemade Roasted Tomato Sauce Recipe

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This small-batch roasted tomato sauce is simple, honest, and packed with intense, concentrated flavor. The oven does most of the work, transforming ordinary Roma tomatoes into a rich, caramelized sauce with minimal hands-on time.

Ingredients

Scale
  • 3 pounds Roma tomatoes (or San Marzano/paste tomatoes)
  • 1 whole head garlic
  • 1 medium yellow onion
  • ¼ cup extra virgin olive oil
  • ¼ cup packed fresh basil leaves
  • 2 sprigs fresh oregano (or 1 teaspoon dried oregano)
  • 3–4 sprigs fresh thyme
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Wash and dry tomatoes. Cut each in half lengthwise (quarter if large). Remove tough core and green spots.
  3. Peel onion and cut into 6-8 wedges, leaving root end intact. Slice top off garlic head to expose cloves.
  4. Arrange tomatoes cut-side up on baking sheet. Tuck onion wedges between tomatoes. Place garlic head cut-side up in a corner. Drizzle everything with olive oil, getting some on the garlic. Sprinkle with salt and pepper.
  5. Tuck fresh basil, oregano sprigs, and thyme sprigs around tomatoes. (If using dried herbs, sprinkle evenly.)
  6. Roast for 45-55 minutes until tomatoes are soft, wrinkled, and starting to brown; onions are tender and caramelized; garlic is soft when squeezed. Halfway through, gently shake the pan.
  7. Let cool for 5 minutes. Squeeze roasted garlic cloves from skins into the pan. Discard herb stems (leaves will have fallen off).
  8. Blend using an immersion blender directly in the pan, or transfer to a regular blender (work in batches, venting steam). Blend to desired consistency (10-15 seconds for chunky, longer for smooth).
  9. Stir in balsamic vinegar (if using) and additional fresh chopped basil. Adjust salt and pepper to taste. Optionally add a pinch of red pepper flakes for heat.
  10. Use immediately or let cool completely before storing in airtight containers in the refrigerator for up to 5 days or freezer for up to 3 months.

Notes

Don’t overcrowd the pan; use two sheets if needed. Use a dark-colored baking sheet for better browning. Resist stirring during roasting. Save all juices from the pan. Season gradually. Let sauce rest 10-15 minutes before serving for best flavor. Double the recipe if you have oven space.

Nutrition

Keywords: roasted tomato sauce, small batch, homemade, Roma tomatoes, easy, freezer-friendly, vegan, gluten-free

Find it online: https://cookyep.com/best-small-batch-homemade-roasted-tomato-sauce-recipe/