Roasted-Tomato Sauce

sauce blender garlic tomato roast vegetarian quick & easy low cal high fiber healthy low cholesterol vegan oregano bon appétit

Tori Ritchie

Makes about 2 1/2 cups

Source

Ingredients

Nonstick vegetable oil spray

2 pounds plum tomatoes, cored, halved lengthwise

4 tablespoons olive oil, divided

1/4 teaspoon coarse kosher salt

1 tablespoon fresh oregano leaves

2 garlic cloves, minced

1/4 cup tomato paste

Method

Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.

Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.