Ingredients
Scale
- 2 pounds ripe tomatoes (Roma or San Marzano work best)
- 1 head of garlic
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Slice off the top of the garlic head to expose the cloves and place on the same baking sheet.
- Drizzle with olive oil and season with salt, pepper, oregano, and red pepper flakes. Roast for 40-45 minutes.
- Let the roasted garlic and tomatoes cool slightly. Squeeze garlic cloves into a large pot and add the roasted tomatoes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Bring the mixture to a simmer over medium heat, then reduce to low and simmer for 15-20 minutes. Season to taste.
- Serve the sauce over pasta or as desired, garnished with basil if using.
Notes
- Add herbs like thyme or rosemary for added flavor.
- If your tomatoes aren’t sweet, add a teaspoon of sugar or honey.
- Adjust red pepper flakes for heat level.
- Roast vegetables like onions or bell peppers for extra flavor.
- Store leftover sauce in an airtight container for up to 5 days, or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg