This roasted tomato sauce recipe is a great idea when you already have the oven on - while your roast is cooking, you can be making the sauce for your pasta side dish. The roasted tomato sauce will also add moisture and aroma to the oven.

Makes about 3 Cups Roasted Tomato Sauce

Ingredients

• 1/4 cup good olive oil
• 28-oz can plum tomatoes (preferably San Marzano), regular or packed with basil
• 1/2 onion, sliced thin
• 6 cloves garlic, peeled
• 1/4 teaspoon red chili flakes
• 2-3 springs fresh oregano, optional
• salt and pepper to taste
• 2 1/4 cups cold water

• Prep Time: 15 minutes
• Cook Time: 75 minutes

• Total Time: 90 minutes

Preparation

Preheat oven to 425 degrees F.

Pour olive oil into a 13 x 9-in casserole dish. Add the rest of the ingredients, except the water. Use a fork and knife to cut each plum tomato into quarters. Mix everything together and place in the oven. Roast for 1 hour and 15 minutes, or until the tomatoes and onions are slightly caramelized and most of the liquid has evaporated.

Transfer to a saucepan. Add the water, and place over medium heat. Use a potato masher to puree the sauce. Bring to a simmer, taste for seasoning, and serve.