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Homemade oven roasted tomato sauce

This made from scratch oven roasted tomato sauce has so much flavor! And it is super easy to make. Try it and have your kids help you out! Recipe yields 3 cups of sauce, enough for dinner for 4.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Main Course
Calories: 192
Ingredients Method Notes

Ingredients
  

  • 10 medium size tomatoes (cut in 2 (lenghtwise))
  • 3 tsp dried oregano
  • 4 tbsp balsamic vinegar
  • 4 tbsp extra virgen olive oil
  • 1 small (red) onion (cut into rings)
  • 3 cloves garlic (whole, peeled)
  • 1 tsp fine grain sea salt
  • a few cracks of black pepper

Method
 

  1. Preheat the oven to 320F/160C.
  2. Divide halved tomatoes over a 12"x10" roasting pan, cut side up. Sprinkle with oregano and drizzled with balsamic vinegar and olive oil.
  3. Place your roasting pan in the oven on the middle rack. Roast for 2-2½ hours.
  4. 20 minute before your tomatoes are ready, add the onion and garlic to the roasting pan. By now your tomatoes have shrunk considerably so you can move them over a bit to make space for the onions and garlic.
  5. After 2-2½ hours take your roasting pan out of the oven and let the tomatoes cool off for a bit. Transfer to a sauce pan and use a submergible blender to blend to a smooth sauce. Or transfer to a blender to blend to a sauce (just make sure the tomatoes are cooled off considerably; most blenders don't like hot content).
  6. Add salt and pepper to your liking. I usually add 1 tsp of fine grain sea salt and a few cracks of freshly grounded black pepper.
  7. Your sauce is ready to serve (over fresh (zucchini) noodles)!

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.