Roasted-Tomato Sauce

Read Reviews
  • Makes 3 cups
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 71 calories
    • Fat 3 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 399 mg
    • Protein 2 mg
    • Carbohydrate 11 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 49 mg


  1. Check 3pounds plum tomatoes (about 15)
  2. Check 3 cloves garlic, peeled
  3. Check 1/2teaspoon crushed red pepper
  4. Check 1cup kalamata olives, pitted and coarsely chopped
  5. Check 1/4cup fresh basil leaves, chopped, or 2 tablespoons chopped fresh rosemary
  6. Check 1tablespoon balsamic vinegar
  7. Check 1/2teaspoon kosher salt


  1. Heat oven to 425ºF.
  2. Cut each tomato in half lengthwise. Arrange in a shallow baking dish, cut-side down, with the garlic and crushed red pepper. Bake about 40 minutes or until the garlic is soft and the tomato skins pucker and brown. 
  3. Remove from oven. Peel off the tomato skins and discard. Using the back of a fork, smash the garlic and break up the tomatoes in the baking pan. Blend in the olives, basil, vinegar, and salt.
  4. Serve over 1 pound of cooked pasta or with grilled fish or chicken.