Roasted Tomato Pizza Sauce
By 
You’ll Need
- 1lb roma tomatoes, sliced in half and cored
- 4 Tbsp olive oil
- ¼ cup diced onion
- 4 cloves garlic
- 1 tsp kosher salt
- 1–2 tsp granulated sugar
- 1 tsp dried oregano
- 1 tsp dried basil
Prep and Cook
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Place the tomatoes on the baking sheet and massage 1 tablespoon of the olive oil into them. Bake for 35–45 minutes, or until the skins of the tomatoes are wrinkled.
- Ten minutes before the tomatoes are done cooking, heat 1 tablespoon of oil in a Dutch oven, set over medium heat and saute the onions and garlic until translucent. Add the just roasted tomatoes, salt, sugar, oregano and basil to the pot and stir.
- Puree the mixture with an immersion blender and use immediately or store in the fridge for up to one week, and in the freezer for up to three weeks.
