Dice the onion and finely chop the leaves of the herbs and add to a large pot with a few tablespoons of olive oil. I use it at least 3 times a week in my kitchen. Preheat oven to 500 degrees and in middle rack, place your pizza stone.

Season the tomatoes with onion powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil.

Place into the oven and roast for 35-45 minutes, or until soft and juicy. Cover with plastic and dish towel and let sit for another 30 minutes.

Roast for 45 minutes or until the tomatoes and garlic are soft and becoming browned. Roasting the garlic and tomatoes fresh from the garden sweetens up the couldn’t-be-more-fresh flavor and means there is no need to slave over your sauce to reduce it and build flavor.

Mash the tomato mixture into a lumpy paste. Pre-heat ove to 400 F; Drizzle a large, rimmed baking sheet with olive oil.Sprinkle with garlic and shallot.

Season with more salt and pepper if needed. Remove and allow to cool.

So here’s the deal with this easy roasted tomato sauce recipe. You just have to try this roasted tomato pizza sauce made with garden-grown heirloom tomatoes. Even out the sauce in the jar and … Whether it’s on pizza, in pasta or as a dipping sauce, this roasted tomato sauce recipe is one of the most versatile recipes in my repertoire. Instructions. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes. If you prefer to keep your Roasted Tomato Pizza Sauce in the fridge and use it up within a week or two, you can alternatively transfer the sauce into a sterile glass jar with lid. Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Roast for one hour, stirring about 30 minutes in and keeping in a pile. It’s roasting! Three to try: slices of fresh mozzarella, fresh basil leaves, and roasted eggplant. Cook the onions and herbs by stirring them as they cook over medium heat until the onions are translucent and starting to brown. This sauce goes with almost any topping. On a floured surface, flatten dough to a 12-14 inch round. Remove from the oven and pour the tomatoes and juices into a saucepan over low heat. If you prefer to keep your Roasted Tomato Pizza Sauce in the fridge and use it up within a week or two, you can alternatively transfer the sauce into a sterile glass jar with lid. Cover dough ball with plastic and a dish towel and let sit in a warm place for 30 minutes.