Roasted Tomato Sauce

By leaving the skins on the tomatoes and broiling them on the lower rack, their surfaces gradually blacken while the insides develop a deep caramelized taste. Serve over pasta as a substitute for commercial tomato sauce.


8 servings (serving size: 1/2 cup).Note: The sauce will keep in the refrigerator for up to

Recipe from

Cooking Light

Nutritional Information

Calories 92
Caloriesfromfat 23 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 2.7 g
Carbohydrate 17.3 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 182 mg
Calcium 34 mg


4 garlic cloves, unpeeled
2 small red onions, unpeeled, cut in half horizontally
3 pounds medium tomatoes, cored (about 6)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper


Preheat broiler.

Place garlic and onions, skin sides up, on a jelly roll pan. Place pan on lower oven rack. Broil 30 minutes. Add tomatoes to pan, core sides down. Cook an additional 30 minutes or until blackened. Cool 5 minutes. Remove skins from garlic, onion, and tomatoes; discard skins. Place garlic, onion, and tomatoes in a food processor. Add vinegar and remaining ingredients; process until smooth.