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Roasted Tomato Sauce

Roasted Tomato & Red Peppers Pasta Sauce - Vegetable loaded red pasta sauce which is kid friendly and super healthy!
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Baking time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 55kcal
Author Chhavi

Equipment

Ingredients

  • 2 Pounds Tomatoes 1 kg of red ripe tomatoes
  • 2 Red Peppers
  • 1 large Onion
  • 1 Whole Garlic
  • Salt to taste
  • 2 tablespoon Italian Seasoning or 6 tablespoon fresh herbs chopped up
  • 1 tablespoon Olive Oil Optional

Instructions

  • Roughly cut the tomatoes, peppers and onions into large pieces
  • Place the onions first, followed by the tomatoes. Keep the peppers skin side up.
  • Cut the whole garlic bulb from the top. Don’t bother pealing or separating the cloves. Sprinkle some oil and salt. Wrap it in a square of aluminum foil.
  • Place the wrapped garlic in the middle.
  • Sprinkle salt and olive oil.
  • Bake for 60 minutes at 180 degree C or 365 F till the red peppers are charred and the skin is burnt
  • Once it cools, Peel away the burnt skin of the red peppers.
  • Squeeze the garlic from the roasted garlic bulb.
  • Add all roasted vegetables to a blender. Add the herbs. Blend together for a chunky or smooth sauce.
  • Check the seasoning and adjust salt and chili as per your liking.

Notes

Tomatoes
Any variety of fresh ripe tomatoes will work.
You can also use Cherry tomatoes instead.
Notes
  • This makes about 1 quart or liter of sauce.
  • You can add carrots, beetroot and other vegetables while roasting too.
  • You can omit oil all together if you wish

Storing & Freezing

Store it in an air tight container in the fridge for up to 6-7  days.
Or Freeze it in silicon pouches or glass containers for upto 3 months.
 

Nutrition

Calories: 55kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1898IU | Vitamin C: 55mg | Calcium: 38mg | Iron: 1mg