Fresh Summertime Tomato Sauce
There is nothing better than a fresh summertime pasta, even better when one makes their own fresh summer tomato sauce. This simple tomato sauce uses fresh tomatoes, roasting them in the oven to sweeten and intesify their flavors before combining them with fresh herbs, red pepper flakes, and chicken stock for a sauce that packs and punch and leaves ones wanting more!
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Servings: 5
Calories: 116kcal
Equipment
- Stove
Ingredients
- 3 lbs fresh tomatoes plum variety
- 2 tbsp olive oil extra virgin
- ⅓ cup shallot diced
- 2 garlic cloves large
- ½ tsp salt kosher
- black pepper to taste
- ¼ tsp sugar (if needed)
- ¼ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- fresh basil 1 sprig
- 1 TBSP tomato paste
- 1/4 cup vegetable broth
Instructions
- Preheat the oven to 400℉.
- Slice the tomatoes and scoop out the seeds, and place in a large bowl. Chop the shallots and garlic and add to the bowl. Toss the contents in extra virgin olive oil and lay across a large sheet pan to roast.
- Roast the tomatoes for 20 minutes or until the tomatoes have blistered and softened, the shallots have caramelized slightly and the garlic has toasted.
- Remove the tomatoes from the oven and place into a large pot with high sides. Add the tomato paste oregano, red pepper flakes, salt, pepper, fresh basil, and vegetable broth. With an immersion blender, blend the sauce until smooth. Taste and adjust the seasoning as needed, you can add ¼ tsp of sugar if needed. Let the sauce cook for anothe 15 minutes to combine flavors and then serve or use however desired.
- Serve over pasta, or with our Eggplant Rollatini.
Nutrition
Calories: 116kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 322mg | Potassium: 738mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2373IU | Vitamin C: 40mg | Calcium: 39mg | Iron: 1mg
