Sheet Pan Tomato Sauce

An abundance of late-summer tomatoes and the constant drive to find cooking shortcuts inspired this recipe. Use your discretion on the quantities for ingredients. I definitely eyeball this recipe, and it ends up a little different every time, but that’s the beauty of garden-fresh recipes.

INGREDIENTS:

A large bowl of tomatoes, fresh from the garden
2 red peppers, diced
Olive oil
Balsamic vinegar
Herbs of your choice, fresh or dried (I like basil and oregano)
Garlic, minced
Sea salt


INSTRUCTIONS:

It might be a bit unorthodox for tomato sauce purists, but here’s how I make mine.

Preheat oven to 350 degrees.

Roughly quarter tomatoes and scatter them on a baking sheet. Add diced peppers among tomatoes.

Generously drizzle with olive oil and balsamic, then load herbs such as oregano or basil on top.

Sprinkle minced garlic and sea salt to finish.

Pop into oven to roast for about 20 minutes. Remove from oven, toss, and return to oven and roast for about another 20 minutes.

When they’re soft and bursting with flavor, remove from oven. When cool, spoon into a deep bowl, and use an immersion blender to process until desired consistency.

I use this recipe for pasta, lasagna, and even as pizza sauce.