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Fresh Roasted Tomato Sauce (small batch recipe)


2 quarts tomatoes (about 4 lbs) * I used half pastes and half slicers, but you can use either. If using slicers, increase amount as they will cook off much more liquid.

1 medium onion, chopped coarsely

2-3 cloves garlic, chopped

1-2 medium zucchini or summer squash

1-2 peppers, green or red

1 handful basil, leaves removed from stems

olive oil

sea salt

freshly ground black pepper


Cut zucchini, summer squash, and peppers, into 1 inch chunks. Place in a baking pan with the chopped onion and garlic. Drizzle olive oil over veggies and stir to coat. Place in oven to roast at 425 for about 25-30 minutes, until tender. Slice tomatoes and half and remove cores. Place cut side down in a single layer in 1-2 large baking dishes. Place in oven to roast at 425 for about 20 minutes. Meanwhile, place basil leaves in food processor and chop finely. When the tomatoes are done, they should have crinkled skin and released their juices, and may be slightly browned. Using a slotted spoon, scoop tomatoes from pan. If you are in a hurry, place them directly into food processor. Otherwise you can put them in a large serving bowl and allow them to cool for a few minutes. Then puree in food processor, with basil, until very smooth. Transfer back to large serving bowl. Next put chopped veggies (zucchini, squash, pepper, onion and garlic) into food processor and pulse several times until veggies are finely chopped. (Or you can skip this step if you prefer a chunkier sauce.) Add the veggies to the pureed tomatoes. Add sea salt and black pepper to taste.

Serve over pasta. Garnish with small chunks of fresh mozzarella. Enjoy! Serves 6-8. (Yields about 1 1/2 pints to 1 quart).

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