In this article we want to discuss about how to make oven roasted tomato sauce. Roasting brings out the inherent sweetness of many vegetables and fruits, and one that benefits tremendously from this procedure is ripe tomatoes. Roasting brings out the natural sweetness of many vegetables and fruits. This sauce is extremely versatile and can be used over pasta, pizza, grilled fish, diluted with stock, or even as a soup. The choices are virtually unlimited. If you want a sauce that is smoother and more refined, you can puree the cooked tomatoes in a food processor or with a stick blender until they are completely smooth. Before heating the tomatoes, add a broken piece of cinnamon stick and replace the basil with fresh coriander. This will give the sauce a flavor reminiscent of that found in the Middle East. When making your selection, seek for tomatoes that are fragrant, firm, and have a vibrant color. Tomatoes that are still attached to the vine typically have a more palatable sweetness. To make a sauce with a wonderful depth of flavor, roast a combination of cherry, medium, plum, and vine tomatoes. It yields approximately 500 milliliters (serves 6 with pasta). 15 minutes of active time, and 1 hour in the oven is required. Freeze the sauce by separating it into individual freezer bags after it has been made and allowed to cool. Put a lid on it, write the date on the label, and put it in the freezer for up to three months. Before using, let it defrost in the refrigerator overnight, or, if you're pressed for time, cook it over low heat in a skillet until it begins to bubble. 
Ingredients:
- 1kg ripe medium tomatoes, halved
- 4 cloves of garlic, coarsely chopped.
- 2 milligrams of granulated sugar
- 2 tablespoons of pureed sun-dried tomato
- 2 tablespoons of olive oil, extra-virgin
- A handful of fresh basil leaves, torn into little pieces
Method: Put the oven on to 190 degrees Celsius (fan 170 degrees Celsius) and gas 5. In a large roasting pan, lay the tomatoes out with the sliced sides facing upward. If they do not fit in a single layer, you will most likely need to use two cans. Sprinkle the tomato with sugar, salt, and pepper, and dot it with sun-dried tomato purée. Finally, press the chopped garlic pieces into the tomato flesh until they are barely submerged. Drizzle with olive oil and roast in the oven for approximately an hour, until the vegetables are tender and have some burned spots. Scatter the basil leaves over the tomatoes while pressing the tomatoes with a fork to produce a sauce. Once cooled, store the mixture, covered, for up to four days in the refrigerator or freeze it (see top tips, above). After preparing the tomatoes for the basic sauce, roast them for another 212 hours at 150°C/fan130°C/gas 2 until they have been reduced and concentrated to provide a flavor that is more powerful and sweeter. Cool. You can keep it in the refrigerator for up to a week if you put it in a jar and cover it with olive oil. Use in salads or on bruschetta. 
Oven tomato sauce
There are actually a lot more than seven different reasons why you should try making your own roasted tomato sauce recipe with garlic in the oven at home. But even if it were just for the sake of pure delectability, you should already be on your way to the kitchen to start preparing a few jars of this recipe, despite the fact that it is stupidly simple. In the past, when it was cold outside, we would search far and low for a jarred or canned tomato sauce that had the best flavor. When it comes to producing luscious tomatoes, the climate and garden in Southern California are on our side. However, when the growing season is through or when we are in a rush and require a speedy tomato sauce, we reach for the cans or jars that we keep on hand. Sometimes we don't have the luxury of eating only tomatoes that are perfectly ripe for the season, so we resort to our simple and quick roasted tomato sauce instead. This sauce is not only delicious, but it's also one of the best sauces you'll ever create. The use of roasted Roma tomatoes, which helps to concentrate the sauce's tastes, is one of the reasons why this sauce is so good. If you start with tomatoes that aren't particularly good, roast them until they reach their most authentic flavor, then can them, you'll have an excellent supply of tomato sauce to use for anything you need to cook. There are an infinite number of applications for this sauce, including but not limited to pasta, pizza, soups, and sauces. It's without a doubt going to be one of the most incredible roasted tomato sauce recipes you ever test out. There are a lot of reasons why this sauce is so good, but here is a brief list of the top seven reasons why it is so good, and then we'll head to the kitchen to create another batch so that we have enough for our next meal: 
#1 - Mediocre tomatoes into wonderful sauce: Tomatoes from even the most average grocery shop can have a flavor that is out of this world. Because the roasting process amplifies the flavors, you can make roasted tomato sauce even if the tomatoes themselves don't have a particularly robust flavor profile. The sauce will still provide an abundance of the desired flavor. #2 – Make Shakshouka. Drunken eggs. Poached eggs served with tomato sauce. No matter what you decide to call it, it is amazing, and it is one of our most favorite breakfasts. The roasted tomato sauce is the perfect base sauce, and there is no other sauce that could be more perfect. #3: Have you eaten too many tomatoes? Now that summer has arrived, there are an abundance of tomatoes in your garden. Been there, done that, and it appears that we continue to do it on an annual basis. When spring finally arrives, we start planting a ridiculous number of tomato plants. The arrival of summer means that we now have more tomatoes than we could possibly consume. Roast them, then puree the resulting mixture and save the sauce aside for the near future. The following is a wonderful compilation of the comments section's most popular recipes from our readers. This recipe for roasted tomato sauce comes in handy when you have too much on your plate.
- It is ridiculously simple to prepare, and the end results will never fail to meet or exceed your expectations. Cut the tomatoes in half. Caramelize them. Combine the two. The question of whether or not to eat garlic is one that can only be answered by you.
#5: You don't even have to mix it up to make it work. Try something new with the roasted tomatoes instead of making sauce with them. The tomato halves that have been roasted are delicious when eaten on their own. Put one or two tomatoes on the side of your scrambled eggs in the morning, or use them as a topping for charred slices of bread as an appetizer in the evening.