Roasted Tomato Sauce

By The Mediterranean Dish · 75 min

Ingredients

Instructions

1. Preheat the oven to 450°F.
2. Spread the Roma tomatoes (halved), yellow onion (sliced into half moons), garlic cloves, and carrots (cut into large pieces) on one large sheet pan, or two medium ones. Season with Italian seasoning, red pepper flakes or Aleppo pepper, and a good pinch of kosher salt and black pepper. Drizzle with about 3 tablespoons of extra virgin olive oil and toss. Arrange in a single layer with the tomatoes c
3. Roast on the middle rack for about 35 to 45 minutes, until the tomatoes have fully collapsed and the vegetables are browned and charred in spots.
4. Let cool briefly, then peel off the tomato skins with tongs if you like, and discard them. You can leave the skins on for a chunkier sauce.
5. Put the tomatoes, vegetables and their juices into a food processor with the blade. Blend until smooth for a silky sauce, or pulse until broken up for a chunky sauce.
6. Use the sauce right away, or let it cool completely before storing.
7. For pasta: bring a pot of water to a boil and salt it well with kosher salt. Cook the pasta as the package says, reserving 1/2 cup of pasta water before draining.
8. Add a splash of the pasta water to the blender and blend briefly. Return the sauce to the pan, add the drained pasta and toss well, adding more pasta water until the sauce is thick, silky and coats the pasta.
9. Garnish with fresh basil and grated parmesan.

Summarized from The Mediterranean Dish's video. Watch it for the details.