Oven-roasted tomato sauce
1 hr 2 min
If you've never thought of making a red sauce in the oven, you'll wonder why you hadn't thought of it before.Roasting tomatoes is a guaranteed method to coax out their full flavor. We roast the tomatoes with sweet vidalia onion alongside, so there’s no need to add any sugar. Blitz the tomatoes and onion in the food processor when they're done cooking until your desired consistency is reached (we like when the sauce stays a little bit chunky). We recommend trying this flavorful sauce over whole-wheat fusilli.
3 pound(s), (about 18) cut in quarters lengthwise
Uncooked vidalia onion(s)
1 large, halved lengthwise, then sliced crosswise
3 medium clove(s), minced
¼ tsp, freshly ground
- Adjust the racks to divide the oven into thirds. Preheat the oven to 375°F. Spray 2 large nonstick baking pans with olive oil nonstick spray.
- Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with the nonstick spray. Roast, switching the pans from one shelf to the other halfway through the cooking time, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50–55 minutes.
- Transfer the tomatoes and onion to a food processor and pulse until the mixture is combined but still somewhat chunky. Yields 1/2 cup per serving.