Easy Roasted Oregano Balsamic Tomato Sauce



20 Roma Tomatoes; cored and quartered (enough to fill a half sheet pan)

1 small onion, halved and sliced thinly (or half of a large one)

3 large garlic cloves, peeled

3-4 Tbsp. Vinesation Extra Virgin Olive Oil (Vinesation Milanese Gremolata Olive Oil or Garlic)

3-4 Tbsp. Vinesation Oregano White Balsamic

½ tsp sea salt

¼ tsp. freshly cracked pepper

3 Tbsp. tomato paste

1 ½ tsp. freshly chopped basil (can use a dried Italian seasoning if desired)

1 cup chicken broth or vegetable broth (if needed to adjust texture)



Preheat oven to 400 ° F and place tomatoes on a rimmed baking sheet (those sturdy half sheet pans are wonderful!).  Scatter onion and garlic cloves over the top.  Drizzle olive oil and vinegar over the vegetables and sprinkle with salt and pepper.  Using your hands, toss until everything is coated and spread over vegetables evening in the pan.

Roast for 25-30 minutes or until tomatoes and onions are tender and have begun to brown or blacken slightly.  Stir once or twice during roasting.

Transfer roasted vegetables to a large saucepan.  (Or store, covered, in the refrigerator for up to 4 days until you are ready to finish the sauce.)  Add tomato paste, basil, and half of the broth.  Cook over medium heat and stir to incorporate the tomato paste.

Puree the vegetables using an immersion blender or working in batches with a blender. Add more broth to reach the consistency desired.  Let the sauce simmer over medium-low heat for about 10-15 minutes.

Taste and add more salt, pepper or vinegar as you see fit.  Transfer to freezer safe containers and freeze.  Or use right away.  Will keep in the refrigerator for about a week.