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Roasted tomato sauce from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

  • mixed herbs
  • tomatoes
  • store-cupboard ingredients

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Notes about this recipe

  • hillsboroks on April 01, 2018

    I pulled a container of this sauce out of the freezer to use as pizza sauce and it worked great. Since it already had plenty of garlic and fresh basil added to it when I made it last fall, I didn't need to add anything to it. The thawed sauce was the perfect consistency for pizza.

  • hillsboroks on September 12, 2017

    This is a genius way to use up an over abundance of garden tomatoes and it is delicious too! I roasted the tomatoes with the herbs and garlic on a Sunday afternoon so that I could use it in the Rich Vegetable Lasagna the next day. I just used a variety of garden tomatoes because I didn't grow any Romas and they worked just fine. I was worried about all the seeds that I could not get out easily. Next time I may put the tomatoes through the food processor first and through a strainer to get rid of the seeds before roasting although they weren't too noticeable in the final lasagna. I also blanched them and removed the skins before roasting. I used 8 lbs on two non-stick half sheet pans (USA brand pans) so cleanup was a breeze. I got about 5 1/2 cups sauce.

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