Roasted Tomato Sauce

Roasted Tomato Sauce (Makes 2 1/2 cups) Adapted from Weight Watchers New Complete Cookbook  

  • 3 lbs plum tomatoes, cut in fourths lengthwise
  • 1 large yellow onion, cut in wedges
  • 2 Tbs balsamic vinegar
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil, chopped

Pre heat oven to 375 degrees. Adjust oven racks to divide the oven in thirds.  Spray 2 large baking sheet with olive-oil nonstick spray. 

Toss all ingredients together in a large bowl until well coated. Arrange vegetables in a single layer on the baking sheets.

Roast vegetables, switching the pans from one shelf to the other halfway through the cooking.  Roast until the tomatoes and onions are browned and have an intense, sweet aroma, 45 - 50 minutes. 

Transfer the vegetables to a food processor; pulse until mixture is combined but still chunky.  Season to taste. 

I removed the seeds from my tomatoes for a thicker consistency.  For a saucier one do not remove the seed from the tomatoes. 

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