Quick and Simple Homemade No Recipe Roasted Spaghetti Sauce

Tomatoes, peppers, and onions, on roasting pan

Believe me…you’re going to want to try this quick and simple homemade roasted spaghetti sauce when your garden tomato plants are in full swing.  If you are new to gardening let me tell you tomatoes are worth growing because they are high yield plants.  One plant is going to give you dozens and dozens and dozens of tomatoes!  We all know a fresh tomato blows away anything you can get at the store…that alone makes them worthy of growing.

No Recipe Benefits

This roasted spaghetti sauce in particular has many benefits.  The first is that you can use any variety or size of tomato.  You don’t have to stick to the Roma tomatoes that spaghetti sauce typically calls for.  From small cherry, to big beefsteak, to plum tomatoes any and all will do.  The color doesn’t matter either.  You can include red, orange, or yellow…whatever color ripe tomato you have is great.  I grow small Sungold tomatoes in my garden because I absolutely love their flavor and sweetness.  They make a great addition to this sauce.

Homemade Sauce and Bonus Juice

Making a traditional stovetop sauce can take a fair amount of simmering time to thicken.  This sauce is made roasting the tomatoes in the oven which allows for two things.  One, the tomatoes will be done after about 20-30min.  Two, you will end up with tomato juice as well.  I don’t know about you but getting two things accomplished at the same time is my kind of multitasking.

Getting Creative with Optional Additions

While you’re gathering your tomatoes take a stroll through your garden and see what other things you have that need to be used or that you think would be a good addition.  I like to add some sort of onion.  It could be a yellow onion, scallion, leek, or even chives.  Peppers are a wonderful addition.  You could add a sweet green, yellow, orange, or red pepper.  Summer squash such as zucchini, yellow, or patty pan are also great to include and trust me the picky eaters in your life won’t even know.  If you have herbs growing…gather some of them.  Basil, oregano, sage, thyme, and rosemary are all great options.  Garlic is also fantastic.  If you have whole cloves great.

Roasting the Sauce

Grab a couple rimmed roasting pans.  Cut out the tops of the tomatoes and then fill your pan with up with them.  If they are really big tomatoes you can cut them in half or in fourths.  Cut up whatever onion you have or any squash or peppers.  Just try to cut things about the same size so things cook evenly.  Garlic you don’t have to peel till after it comes out of the oven if you don’t want to.  The skins will slide off easily then. 

This sauce is also good with just tomatoes so don’t feel you have to add in all the extras.  I like to drizzle some avocado oil over the tomatoes but it is not necessary if you don’t want to add it.  Roast in a 400 degree oven for about 20-30 min.  You will know it is done when the tomatoes start to char a bit on top.  

Blending the Sauce

Carefully remove the tray from the oven.  Using a ladle remove the liquid and put it in a jar.  Be careful because working with hot liquid can be tricky and no one likes a burnt arm.  If you are not in a rush you can let the pan cool a bit, which makes it a touch easier to work with.  Next transfer your tomatoes and extras into a high speed blender. I bought a refurbished Vitamix 10 years ago and it has served me well. The high speed blender does a great job at blending the skins of the tomatoes.

If you only have dried herbs that’s fine! If you only have fresh that’s fine too!  I like to add a combination of fresh and dried herbs and salt to taste.  Trust yourself and experiment with different flavors.  Any italian herbs will work in this sauce.  Taste and adjust to get the flavor you like .  Some people like a sweeter sauce and if so you could add a bit of sugar.  Cherry tomatoes help add natural sweetness to the sauce so I don’t find sugar necessary.  You may have to work in batches blending some then adding it to a pot and then blending more and tasting till you like the flavor.  I find the thickness tends to be pretty much spot on but feel free to add some of your juice back in if you need to.

Adjusting Sauce Color

If the color of this sauce is not as red as you’d like to due to the variety of tomatoes you used feel free to add in some tomato paste.  This will also impart a stronger tomato flavor.  Then you can add some of your juice back in if you need to thin out the sauce because the paste will make it thicker.

Saving the Sauce for Later

Now your quick and simple homemade spaghetti sauce is ready for you to use for dinner!  You could also keep it in the fridge to use within the next few days.  Feel free to make a ton of spaghetti sauce if you need to use up those tomatoes. It can be easily stored for later.  Just put in freezer safe containers and transfer to the freezer.  The sauce would be great in many Italian dishes and tomato juice is great to use in soups, stews, and chili.

Another way to preserve this sauce is by freeze drying.  Place on trays and let the freeze dryer do its thing.  Store the freeze dried sauce in a jar with an oxygen absorber to keep out moisture.  When you want to use just spoon out what you need and add enough water to get the consistency you like.  We like to use it for quick tortilla pizzas.  We have a Harvest Right and absolutely love it.  It is an investment but if you are looking to preserve garden bounty it is phenomenal for preserving individual ingredients as well as fully cooked things such as this spaghetti sauce.

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