Balsamic Roasted Tomato Sauce

Tomato Sauce
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5 cups
  • Prep: 15 mins
  • Cook: 60 mins

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


2 1/2pounds ripe heirloom tomatoes, cored
3/4cup olive oil
1/4cup balsamic vinegar
1/2cup sliced shallots
6cloves garlic, sliced
1/4cup chopped fresh oregano
1 1/2cups chopped fresh basil
1teaspoon 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.

Nutritional Info *per serving

  • Calories 190
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 12g
  • Cholesterol 0mg
  • Sodium 200mg
  • Potassium 360mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 30%
  • Calcium 6%
  • Iron 8%
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