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Roasted Tomato Sauce

Roasted Tomato Sauce recipe image
This roasted tomato sauce offers a deep, complex flavor profile that elevates simple Mexican dishes. By roasting the tomatoes beforehand, you unlock a smoky sweetness that pairs beautifully with the earthy notes of caramelized onions and carrots. The addition of fresh basil and a hint of red pepper provides a balanced aromatic finish. This versatile sauce is excellent for drizzling over enchiladas, serving as a dip for fresh tortilla chips, or simmering as a base for soups. It&# 226;ÂÂs a comforting, home-style condiment that brings warmth and richness to any meal, making it a staple for weeknight dinners or casual gatherings.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 102.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This roasted tomato sauce offers a deep, complex flavor profile that elevates simple Mexican dishes. By roasting the tomatoes beforehand, you unlock a smoky sweetness that pairs beautifully with the earthy notes of caramelized onions and carrots. The addition of fresh basil and a hint of red pepper provides a balanced aromatic finish. This versatile sauce is excellent for drizzling over enchiladas, serving as a dip for fresh tortilla chips, or simmering as a base for soups. It&# 226;ÂÂs a comforting, home-style condiment that brings warmth and richness to any meal, making it a staple for weeknight dinners or casual gatherings.
Ingredients
  • 1/2 cup Onion; Chopped, 1 Medium
  • 1/4 cup Carrot; Finely Chopped
  • 1 tablespoon Vegetable Oil
  • 2 pound Tomatoes; Roasted & Peeled
  • 1 tablespoon Basil Leaves; Fresh, Snipped
  • 2 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Red Pepper
Directions
  1. 1
    Heat the vegetable oil in a medium saucepan over medium heat.
  2. 2
    Add the chopped onion and finely chopped carrot to the pan.
  3. 3
    Sauté the vegetables, stirring occasionally, until they are tender and lightly golden, about 8-10 minutes.
  4. 4
    While the vegetables cook, drain the roasted tomatoes well.
  5. 5
    Cut the drained tomatoes into quarters.
  6. 6
    Transfer the sautéed onion and carrot mixture to the bowl of a food processor or blender.
  7. 7
    Add the quartered tomatoes, fresh basil, sugar, salt, and ground red pepper to the processor.
  8. 8
    Secure the lid and blend until the sauce is completely smooth and uniform.
  9. 9
    Pour the sauce into a serving bowl or return it to the pot to warm through gently if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 102.8kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 1241.8mg52%
Total Carbohydrate 15.8g6%
Dietary Fiber 3.7g15%
Sugars 10.4g
Protein 2.6g6%

* 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. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions: If fresh basil is unavailable, you can use 1 teaspoon of dried basil, though the flavor will be less vibrant. For a different heat profile, substitute ground red pepper with a pinch of cayenne or chili powder.

Variations: For a richer texture, you can puree a small amount of cooked rice or bread into the sauce to thicken it naturally without using flour or cornstarch.

Serving: This sauce is versatile; serve it warm as a topping for enchiladas and tacos, or cold as a refreshing dip for tortilla chips and fresh vegetables.

Keywords: roasted tomato, mexican sauce, enchilada sauce, vegan, homemade, tomato based, onion, carrot, basil, red pepper, blended, smooth, dip, tacos, vegetarian, gluten free, easy, quick, side dish, condiment
Read it online: https://www.chefs-mate.com/recipe/roasted-tomato-sauce/