Provider Farm

From our fields, for your family

Roasted Tomato Sauce

Roasting tomatoes give them a deeper rich flavor. It takes a little bit of time but doesn't require a lot of work during the time they are cooking and is really easy to do. Serve up with a big bowl of pasta, a big summer salad and maybe some roasted eggplant and summer squash on the side.
  • Olive oil
  • 2 pounds fresh tomatoes
  • 8 cloves garlic, peeled and minced
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper

Heat the oven to 350°F and line 9x13-inch baking dish with aluminum foil. (Note: This step is optional, but it will make cleanup faster.) Spray the baking dish with baking spray, or rub lightly with olive oil.

Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.

Bake the tomatoes for 2 to 3 hours. This is very flexible; you can bake them until the tomatoes simple begin to break down and release their juices. Or you can continue baking until their edges blacken, and the juices are reduced significantly. I baked mine for about 3 hours, and that was perfect for my purposes. You can also move them to a pot and cook them to desired consistency with whatever herbs you prefer like basil, oregano, and rosemary.