Best 5 Make Ahead Roasted Roma Tomato Sauce Recipes

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In the realm of cooking, efficiency and flavor often go hand in hand. One dish that exemplifies this culinary harmony is the make-ahead roasted Roma tomato sauce. This versatile sauce, bursting with the natural sweetness of sun-ripened tomatoes, offers a delightful balance of flavors that enhances a wide variety of dishes. Whether you're a seasoned chef or a novice cook seeking convenience, this guide will introduce you to the art of creating this delectable sauce, allowing you to enjoy a flavorful homemade sauce without sacrificing precious time in the kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-AHEAD ROASTED ROMA TOMATO SAUCE



Make-Ahead Roasted Roma Tomato Sauce image

Enjoy rich, summery tomato flavor all year round with this recipe for easy and versatile roasted Roma tomato sauce. This sauce is the star ingredient in some of the best weeknight dinners-enchiladas, chili and sloppy joes, to name a few-so keep a big batch in your freezer and you'll always have an easy way to dinner!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h40m

Yield 32

Number Of Ingredients 6

24 plum (Roma) tomatoes, stem end trimmed off, halved lengthwise
1/4 cup olive oil
1 tablespoon salt
1/2 teaspoon crushed red pepper flakes
2 large onions, peeled and thickly sliced (3/4 inch)
2 bulbs garlic, root end sliced off

Steps:

  • Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
  • In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
  • Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
  • Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
  • Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 3 g, TransFat 0 g

ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Provided by WendyWendy

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 8

8 roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  • Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g

ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 2

Number Of Ingredients 5

1 pound roma (plum) tomatoes, halved and seeded
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
10 leaves basil, torn

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
  • Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
  • Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g

EASY MAKE-AHEAD PASTA SAUCE



Easy Make-Ahead Pasta Sauce image

This rich and meaty pasta sauce is a keeper for a few reasons: It's easy enough for a Tuesday night but has cooked-all-day flavor, it can be made ahead and frozen, and it makes enough for several meals. Whip up a batch, and use it in whatever Italian dish you're craving, from spaghetti to lasagna!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 40m

Yield 16

Number Of Ingredients 10

2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (6 oz) Muir Glen™ organic tomato paste
2 cans (28 oz each) Muir Glen™ organic fire-roasted crushed tomatoes
1 cup Progresso™ beef-flavored broth (from 32-oz carton)

Steps:

  • In 5-quart Dutch oven, cook beef over high heat 6 to 8 minutes, stirring occasionally, until browned. Reduce heat to medium; add onion, garlic, oregano, salt, pepper and pepper flakes. Continue to cook 4 to 5 minutes, stirring frequently, until onion is softened. Add tomato paste; cook and stir 3 minutes. Stir in crushed tomatoes and broth; heat to boiling. Reduce heat to low; simmer uncovered 20 minutes, stirring occasionally. Remove from heat. Serve over pasta, if desired.
  • To freeze: Cover and refrigerate sauce 30 to 40 minutes. Divide sauce among four 1-quart freezer containers; freeze up to 2 months. To use: Place frozen sauce container in large bowl filled with hot water about 5 minutes or until sauce can be slid out of container into saucepan. Cover and cook over low heat, stirring occasionally, until sauce is heated through. Use as desired.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 35 mg, Fiber 1 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g

ROASTED TOMATO SAUCE (BEST EVER) + VIDEO



Roasted Tomato Sauce (Best Ever) + Video image

Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.

Provided by Donna Elick

Categories     Sauce

Time 1h30m

Number Of Ingredients 10

18 ripe Roma tomatoes (Paste (halved and cored))
3 cloves garlic (finely chopped)
1/2 small yellow onion (diced)
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 tablespoon granulated sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil (finely chopped)
1 tablespoon fresh rosemary (finely chopped)

Steps:

  • Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat mat.
  • In a microwave-safe bowl combine onion, garlic, and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic and onion.
  • Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine. Sugar will help cut the acidity of the tomatoes.
  • Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all of the tomatoes are well coated.
  • Place the tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary, and any remaining olive oil mixture from the prep bowl.
  • Place tray on middle rack in oven. Cook for 2 hours. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
  • Turn the oven up to 400°F and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
  • Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.

Nutrition Facts : ServingSize 1, Calories 48 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 1 g, Fiber 1 g

Tips:

  • Select the ripest, freshest Roma tomatoes for the best flavor.
  • Roast the tomatoes at a high temperature (425°F) for maximum flavor concentration.
  • Use a sheet pan large enough to accommodate the tomatoes in a single layer. This will ensure even roasting.
  • Toss the tomatoes with olive oil, salt, and pepper before roasting. This will help to caramelize the tomatoes and enhance their flavor.
  • Roast the tomatoes until they are slightly charred and tender. This should take about 20-25 minutes.
  • Allow the tomatoes to cool slightly before transferring them to a food processor or blender.
  • Pulse the tomatoes until they reach the desired consistency. For a smooth sauce, puree the tomatoes until they are completely smooth. For a chunkier sauce, pulse the tomatoes until they are coarsely chopped.
  • Season the sauce to taste with additional salt, pepper, and herbs, if desired.
  • Use the roasted tomato sauce immediately or store it in an airtight container in the refrigerator for up to 5 days.

Conclusion:

Making roasted Roma tomato sauce ahead of time is a great way to save time and have a delicious, versatile sauce on hand. This sauce can be used in a variety of dishes, including pasta, pizza, soup, and stews. It can also be used as a marinade for chicken, fish, or vegetables. With a little planning, you can easily have a delicious, homemade sauce ready to go whenever you need it.

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