The best oven roasted tomato sauce? We call it “golden sauce” and I prepare it once a year at the end of the summer using the tomatoes that were able to ripen under the hottest sun in the hottest days. Those tomatoes are the sweetest and less acidic of the year. They are also the cheapest at the farmers’ market as there is such an abundance of them. I buy two cases and cook as much sauce as I can or as I can fit in my freezer.
Using the sauce in December or April is like enjoying the taste of summer during winter and spring. Unbeatable! The sauce is done, you don’t need to add anything, just thaw and enjoy. Pasta sauce, bruschetta, meatballs, pizza, or just enjoy a spoon of it! It really tastes like summer.
The procedure is very easy and the oven does it all 🙂
In a deep baking sheet add the chopped onions, garlic and tomatoes. Season with sea salt and olive oil.
Shake to mix. Bake in preheated oven to 400F for a good 2 hours. You want the tomatoes to dry out and caramelize enhancing their natural sweetness. Let the tomato mix cool down enough to transfer in a tall container or food processor (as my food processor is in plastic I prefer to use a glass tall container). Add the fresh basil leaves and transform into a smooth puree using an immersion blender.
Transfer in freezer containers, add the date and freeze for future amazing recipes!
WHICH KIND OF TOMATOES TO USE?
My favorite in California are heirlooms and Japanese. They are the sweetest with less acidity. In Italy I love curio di bue, San Marzano, datterini. Taste one when buying them to check the natural sweetness.
SHOULD I SKIN OR REMOVE THE TOMATO SEEDS?
I love this recipe as it’s easy to prepare. You do not need to skin the tomatoes (we will transform everything into a smooth puree’). I roughly remove the seeds while chopping them.
DO YOU HAVE ABUNDANCE OF RIPEN TOMATOES? CHECK OUT THESE OTHER RECIPES!
- Tomato Mushroom Quiche with Gluten Free Paleo Crust +12M
- Pasta with tomatoes, goat cheese and olives
- Zucchini and Tomato Lasagna. Light, easy AND kids’ approved.
- Tomato and Bread Soup (pappa al pomodoro)
- Cherry Tomato Tulips
- Baby pasta with fresh tomatoes
- Kids Gazpacho with Tomatoes and Cucumbers – freshness in a sip!
- 3 Kg ripen sweet heirloom and Japanese tomatoes, chopped and cored
- 5 cloves garlic, cut in half
- 1 medium red onion, roughly chopped
- 1.5 tsp sea salt
- 6 Tbsp olive oil
- 6 fresh basil leaves
In a deep baking sheet add the chopped onions, garlic and tomatoes. Season with sea salt and olive oil. Mix.
Bake in preheated oven to 400F for a good 2 hours.
Cool down 5 min and transfer in a tall container. Add the fresh basil leaves and transform into a smooth puree using an immersion blender.
Freeze for up to 6 months.