Roasted Garden Tomato & Basil Sauce
An easy, rich tomato sauce made with whatever tomatoes happen to be overflowing from the garden. Finish it with a touch of butter and freshly grated Parmesan for a silky, savoury sauce that'll have you salivating all the way to the kitchen table!
Ingredients
- 1½ Lbs Fresh tomatoes Cherry, grape, Roma, larger garden tomatoes, or a combination
- ½ Medium Onion Roughly chopped
- 6 Cloves Fresh garlic Peeled (more if you are super passionate about garlic like me)
- 1½ Tbsp Olive oil
- Splash Balsamic Vinegar
- ¾ Tsp Kosher salt
- ¼ Tsp Freshly ground black pepper
- ¼ Tsp Dried oregano
- Pinch Red pepper flakes Optional
- ¼-½ Cup Fresh basil leaves Loosely packed
- ¼ Cup Parmesan cheese Freshly grated
- 1 Tbsp Butter
- Salt and pepper To taste
Instructions
- Preheat oven to 400°F (205°C)
- Leave cherry and grape tomatoes whole. Core larger tomatoes and cut them into chunks roughly similar in size to the cherry tomatoes.
- Place the tomatoes, onion and garlic in a large bowl. Drizzle with olive oil, splash of balsamic vinegar and sprinkle with salt, pepper, oregano and red pepper flakes, if using. Toss everything together until evenly coated.
- Place it all on a parchment lined rimmed baking sheet.
- Roast for 40–50 minutes, stirring once after about 30 minutes. The tomatoes should be soft and collapsed, the onion tender, and everything should have some lovely caramelized edges.
- Transfer the roasted vegetables and all of the juices from the pan to a saucepan.
- Using an immersion blender, blend to your preferred consistency. I like this sauce with a little texture left in it rather than completely smooth.
- Simmer uncovered over medium-low heat for 10–20 minutes, stirring occasionally, until the sauce has reduced and thickened to your liking. Garden tomatoes vary quite a bit in how much liquid they contain, so let the sauce rather than the clock tell you when it's ready.
- Reduce the heat to low. Stir in the fresh basil, Parmesan and butter. Cook just until the cheese and butter have melted into the sauce.
- Taste and adjust the salt and pepper as needed.
- Toss with your favourite pasta and finish with a little extra Parmesan and fresh basil.
Notes
Cowgirl Tips
This recipe was born from an abundance of cherry tomatoes with a few larger garden tomatoes thrown in. There's no need to be fussy about varieties. If they're ripe, they can go in. Don't peel the tomatoes.
Especially those cherry tomatoes! Roasting softens the skins, and blending takes care of the rest. Besides, nobody needs to spend an afternoon peeling 75 cherry tomatoes. 😂 For a smoother sauce:
Blend it completely smooth. If you're particularly sensitive to tomato seeds or skins, you can pass the blended sauce through a fine-mesh sieve, but I wouldn't bother for an everyday garden sauce. If your tomatoes are very juicy:
Just give the sauce a little more time to simmer uncovered. Larger garden tomatoes often contain more liquid than cherry or Roma tomatoes. If the sauce tastes a little acidic:
Try adding ¼–½ teaspoon honey. Taste it first, though—the roasting may have brought out enough natural sweetness that you don't need anything. For freezing:
I'd freeze the sauce before adding the Parmesan and butter. Cool completely and freeze in airtight containers, leaving a little room for expansion. When you're ready to use it, thaw, gently reheat and then finish with fresh basil, Parmesan and butter.