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Oven Roasted Tomato Sauce
A rich sauce made from oven roasted tomatoes and oven roasted garlic.
Course
Main Course
Cuisine
American, Italian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
5
people
Calories
44
kcal
Author
Kathy Berget
Equipment
Food Processor
Ingredients
2 ½
cups
oven roasted tomatoes
1
head
oven roasted garlic
1
teaspoon
fresh oregano
or thyme or basil
½
teaspoon
brown sugar
½
teaspoon
salt
Instructions
Place all ingredients in a food processor.
2 ½ cups oven roasted tomatoes,
1 head oven roasted garlic,
1 teaspoon fresh oregano,
½ teaspoon brown sugar,
½ teaspoon salt
Puree until a smooth consistency,
Taste and add additional brown sugar and salt if needed (see notes)
Notes
The brown sugar helps cut the acidity of the tomatoes. Add up to an additional ½ teaspoon if needed.
Add a pinch more salt if needed.
Use fresh oregano, thyme or basil in this recipe. You may use a combination of the herbs as well.
If using dried herbs, just add a pinch. Dried herbs are much stronger than fresh.
You do not need to peel the oven roasted tomatoes prior to using.
Nutrition
Serving:
0.5
cup
|
Calories:
44
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
434
mg
|
Potassium:
22
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
520
IU
|
Vitamin C:
4
mg
|
Calcium:
56
mg
|
Iron:
1
mg