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How to Make Roasted Tomato Sauce

In this video, you’ll see how to make a roasted tomato sauce that’s rich and deeply flavorful. You’ll discover the best type of canned tomato for making pasta sauces. See how to roast the tomatoes with onions and herbs until wonderfully caramelized. Then you’ll simply simmer the tomatoes with a little water, mashing them with a potato masher. It’s so simple! Chef John finishes his sauce by adding some crumbled fresh goat cheese and serves it with pasta. Follow along with Chef John’s recipe for Roasted Tomato Sauce with Goat Cheese. This recipe is one for the vegetarian in all of us—a terrific, satisfying, meatless pasta dish.

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Comments5

  • BhTheEggMan

Tried this sauce recipe. Big toaster oven (like as big as they go). Dish was a bit smaller, and deeper. The oven only goes to 400, yet convection. Took twice as long--2.5 hours. Well, I had to check it 5 times ish. Was it good? Ya. Was it worth 2.5 hours, and cleaning a heavily blackened casserole dish?--the jury is still deliberating. I think reg tomato sauce with chopped roasted veg like red pepper, onion, and mushroom (45 min @375) would work better, faster, easier, and much less cleaning. Just my 2 cents.

  • BhTheEggMan

Just so we're clear, I mean roast the veg, in biggish chunks (or whole for small things), and then chop after roasting to add it to the sauce...

  • BhTheEggMan

And probably 1/3 sauce, 2/3 chopped roasted veg. or 1/2 and 1/2 if you must...