This vibrant sauce captures the essence of summer in a jar. By roasting Italian plum tomatoes, we caramelize their natural sugars, creating a deeper, sweeter base than boiled sauces. The addition of oil-packed sun-dried tomatoes introduces a chewy texture and a punchy, acidic brightness that cuts through the richness. Fresh basil and oregano provide aromatic warmth, while a hint of red pepper adds a gentle kick. Perfect for tossing with pasta, using as a pizza base, or simmering with white beans for a hearty vegan dinner. It’s a versatile, flavorful staple that elevates simple weeknight meals with minimal effort.
Roasted Tomato Sauce With Sun-Dried Tomatoes
Description
This vibrant sauce captures the essence of summer in a jar. By roasting Italian plum tomatoes, we caramelize their natural sugars, creating a deeper, sweeter base than boiled sauces. The addition of oil-packed sun-dried tomatoes introduces a chewy texture and a punchy, acidic brightness that cuts through the richness. Fresh basil and oregano provide aromatic warmth, while a hint of red pepper adds a gentle kick. Perfect for tossing with pasta, using as a pizza base, or simmering with white beans for a hearty vegan dinner. It&# 226;ÂÂs a versatile, flavorful staple that elevates simple weeknight meals with minimal effort.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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Slice the Italian plum tomatoes in half lengthwise and arrange them cut-side up on a baking sheet.
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Drizzle the halved tomatoes with olive oil and roast in the oven for 25-30 minutes until soft and slightly caramelized.
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While tomatoes roast, heat a large skillet over medium heat with a drizzle of olive oil.
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Add the diced onion and sliced mushrooms to the skillet and sauté for 5-7 minutes until softened and golden.
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Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
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Transfer the roasted tomatoes and their juices into the skillet with the onions and mushrooms.
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Add the drained sun-dried tomatoes, dried oregano, and chopped fresh basil to the skillet.
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Simmer the mixture for 5-10 minutes, mashing the tomatoes slightly with a spoon to create a chunky sauce consistency.
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Season with salt and black pepper to taste.
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Cook the pasta according to package directions until al dente, then drain.
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Toss the cooked pasta with the roasted tomato sauce and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 81.7kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 22.7mg1%
- Total Carbohydrate 17.7g6%
- Dietary Fiber 5.4g22%
- Sugars 11.8g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Substitutions: You can use dry sun-dried tomatoes by rehydrating them in warm water for 15 minutes first; drain well before adding. For a creamy texture, blend half the sauce with an immersion blender.
Variations: Add a splash of balsamic vinegar for extra acidity, or stir in cooked white beans for added protein.
