This recipe is a staple at my house. Recipe is a spin off from a recipe found in the BlendTec recipe book. It’s great to be used within a few days or make extra so you can freeze in portions for those nights when you need a quick & easy dinner.
Roasted Tomato Sauce with Fresh Basil
4 lbs Roma Tomatoes, quartered
2 large Shallots, peeled and quartered
1 head of Garlic, cloves separated & peeled
2 Tbs Freeze-Dried Oregano
¼ – ½ tsp of red pepper flakes
1 Tbs Kosher Salt
¼ cup Olive Oil
2 oz fresh basil leaves
1: Preheat oven to 375 F.
2: Toss all ingredients in a large glass (9 x 13) or cast iron baking dish.
3: Roast for 1 hour, remove from oven and allow to cool enough to handle, about 30 – 60- minutes
4: Transfer roasted tomatoes, garlic and onions to a Blentec or other large powerful blender, add fresh basil and secure lid
5: Select “Sauces” or Blend 10 seconds on low speed; 20 seconds on high speed* (*Note: I’ve never tried this in a regular blender, I’ve made an estimation based on the definition of the pre-programmed “Sauces” button on the Blentec)
Final product: a natural looking tomato Sauce! You’ll notice it’s not red. The fresh basil plus onion and garlic turn the sauce a very light red with a green hint.
Here’s another picture of roasted tomato sauce. Used a bit less basil for this batch and stored a portion in the freezer:
