Balsamic Roasted Tomato Sauce

Kitchen Tested
  • Yield 5 cups
  • Prep 15 mins
  • Cook 60 mins

Balsamic vinegar and blackened tomatoes give this sauce depth and complexity.

Tomato Sauce
Mark Boughton Photography / styling by Teresa Blackburn

Use the best vine-ripened tomatoes you can find for this sauce.


2 1/2 pounds ripe heirloom tomatoes, cored
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup sliced shallots
6 cloves garlic, sliced
1/4 cup chopped fresh oregano
1 1/2 cups chopped fresh basil
1 teaspoon coarse salt
-- Freshly ground black pepper


  1. Preheat oven to 400F.
  2. Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Roast 1 hour, until tomatoes are blackened.
  3. Transfer to a food processor. Process until well blended.

Recipe courtesy of St. Olaf College's STOWGROW.



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