Growing Roma tomatoes in your vegetable garden? Then you have to try this dinner recipe for roasted tomato sauce!
Our garden has certainly produced quite the bountiful harvest this year!
When we planted it way back in May- we considered it to be a bit of an experiment- we wanted to try a bunch of different things and see what worked best so we would know better what to plant for future summers. When it came to tomatoes- we planted both Beefsteak as well as Roma varietals- knowing that our kids really don't eat raw tomatoes at all- but figuring we could turn them into sauce or salsa, or something.
And why did we choose these two types? Because that's the two kinds of plants they were selling at the nursery when I was there! So literally- no thought was put into this!
And yet- with no idea what we were doing, we harvested bowl after bowl of gorgeous red-ripe tomatoes! Definitely far more Romas than Beefsteaks- but as it turned out- Romas are the perfect tomato for making tomato sauce!
I made a “test batch” of this roasted tomato sauce- and pretty much decided right then and there that I would never buy canned sauce again! It was so delicious! And while a bit time consuming- it was pretty easy to make too!
Since then I have made 4 more large batches of sauce, some of which we have enjoyed on pasta and pizza, or even just spread across a piece of crusty bread! And some of which we have frozen and stored away to enjoy long after the garden has gone to sleep for the winter.
How to Make Roasted Tomato Sauce:
If you are already planting a vegetable garden- be sure to save a little space to plant some fresh herbs too! We plant oregano, basil, thyme, and rosemary. There's nothing like picking fresh herbs right before you prepare a favorite recipe- and this roasted tomato sauce is the perfect showcase for them!
Prepping the Roma tomatoes is the time-consuming part- you'll want to slice each of your tomatoes in half and then remove the seeds (which also means you end up removing the pulpy part. The pulpy part is fine to use in the recipe, but I know that my kids would not like seeds in their tomato sauce!).
When you are done removing the seeds- your tomato will look all hollow like the photo above.
You'll use your hands to mix together the herbs and the prepared tomatoes.
Empty the bowl of tomatoes onto your rimmed baking sheet, and make sure that are in a singular layer, with the inside of the tomato facing up.
Roast in the one at 300 degrees for one hour and then check on how they are doing. If they are just slightly starting to turn dark around the edges, then it's time to turn up the heat!
Raise the oven temp to 400 degrees, and check on your tomatoes every 15 minutes or so. You want to catch them right as the edges start to turn dark. (And they will smell incredible!)
Allow them to cool for 30-60 minutes. (Oh- and if there are some little ones that get especially crispy that accidentally hop off the baking sheet and right into your mouth? Well- no one here's judging….)
My favorite way to enjoy this sauce every day is to top half of an English Muffin with a generous spoonful and then sprinkle on some fresh mozzarella and bake at 425 degrees for a few minutes until the cheese is all melty and golden. This yummy snack is only (about) 150 calories and feels like a real treat!
I wish you could smell just how amazingly yummy this is- when the tomatoes are roasting in your oven- just heavenly! Have I convinced you to try this? Good! Here's the recipe:
Roasted Tomato Sauce Recipe:
- 36 ripe Roma tomatoes
- 3 teaspoons minced garlic
- 1 small onion, diced
- ¼ cup extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons sugar
- handful fresh basil, finely chopped
- handful fresh oregano, finely chopped
- handful fresh rosemary, finely chopped
- Preheat your oven to 300° and line a rimmed baking sheet with non-stick foil.
- Chop your herbs, onion and garlic and place in a small bowl along with the olive oil. Then add the sugar, salt & pepper. Allow this to sit while you prep the tomatoes.
- Slice each of your tomatoes in half and then remove the seeds.
- Pour the olive oil mixture over the tomatoes, and using your hands, mix it in well.
- Empty the bowl of tomatoes onto your rimmed baking sheet, and make sure that are in a singular layer, with the inside of the tomato facing up.
- Roast in the oven at 300 degrees for one hour and then check on how they are doing. If they are just slightly starting to turn dark around the edges, then it's time to turn up the heat!
- Raise the oven temp to 400 degrees, and check on your tomatoes every 15 minutes or so. You want to catch them right as the edges start to turn dark.
- Allow them to cool for 30-60 minutes.
- Place the roasted tomatoes into your food processor and blend until you get to the desired texture.
Looking for More Recipes that Kids Will Actually Eat?
Then check out my Recipes page for breakfasts, dinners, desserts, and more that have been Rowley family approved!