Roasted Tomato Sauce With Sun-Dried Tomatoes

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Servings: 4 Difficulty: Intermediate
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A rich, concentrated Italian-style sauce blending roasted plum tomatoes with the intense tang of oil-packed sun-dried tomatoes.
Roasted Tomato Sauce With Sun-Dried Tomatoes recipe image

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 recipe image
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Roasted Tomato Sauce With Sun-Dried Tomatoes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 81.7

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

  1. Preheat your oven to 400ðF (200ðC).
  2. Slice the Italian plum tomatoes in half lengthwise and arrange them cut-side up on a baking sheet.
  3. Drizzle the halved tomatoes with olive oil and roast in the oven for 25-30 minutes until soft and slightly caramelized.
  4. While tomatoes roast, heat a large skillet over medium heat with a drizzle of olive oil.
  5. Add the diced onion and sliced mushrooms to the skillet and sauté for 5-7 minutes until softened and golden.
  6. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  7. Transfer the roasted tomatoes and their juices into the skillet with the onions and mushrooms.
  8. Add the drained sun-dried tomatoes, dried oregano, and chopped fresh basil to the skillet.
  9. Simmer the mixture for 5-10 minutes, mashing the tomatoes slightly with a spoon to create a chunky sauce consistency.
  10. Season with salt and black pepper to taste.
  11. Cook the pasta according to package directions until al dente, then drain.
  12. 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.

Keywords: italian, plum, roasted, sauce, sundried, tomato, tomatoes, vegan, basil, oregano, garlic, onion, mushrooms, pasta, homemade, summer, veggie, condiment, side
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