Baked Tomato Sauce
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 385, total fat 8 G., saturated fats 1 G., proteins 12 G., carbohydrates 66 G., fiber 5 G., cholesterol 0 mg, sodium 635 mg, sugar 7 G.
Calories 385, total fat 8 G., saturated fats 1 G., proteins 12 G., carbohydrates 66 G., fiber 5 G., cholesterol 0 mg, sodium 635 mg, sugar 7 G.
You'll definitely love this sauce: it's made with fresh or frozen tomatoes, so no peeling or cutting required! Simply place whole tomatoes in a saucepan with a little onion, garlic, and seasoning, and let the oven do the rest. Roasted tomatoes make a richer sauce. Quickly blend it with an immersion blender, add some cooked pasta, and a simple yet delicious dinner is ready!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg plum tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tightly packed fresh oregano leaves
- 4 cloves of garlic
- 1 red onion, cut into quarters
- 0.5 tsp red pepper flakes + extra for serving, optional
- 450 g spaghetti
- Fresh basil leaves for serving
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 150°C.
- In a large Dutch oven with a lid, combine the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes. Stir to coat with the oil and spices. Bake in the Dutch oven, uncovered, until the tomatoes begin to soften and burst, about 1 hour.
- Stir and turn the tomatoes, then roast until the tomatoes, garlic, and onion are golden brown and very soft, about 1 more hour. At this point, everything should mash easily with a spoon. Place the pot on the stovetop and cover with a lid.
- While the tomatoes are simmering, bring a large saucepan of water to a boil over high heat. Add 2 tablespoons of salt and the pasta. Cook for 2 minutes less than the package directions. Drain 1 cup of water and drain the pasta in a colander.
- Add 0.5 cups of the pasta cooking liquid to the tomatoes and blend thoroughly with an immersion blender, tilting the pan slightly if necessary to completely submerge the blender (or transfer everything to a regular blender) and blend until smooth.
- Bring the sauce to a simmer over medium-high heat, then add the pasta and cook, stirring frequently, for 2 minutes. If the sauce is dry, add more of the pasta cooking water. Serve warm, garnished with basil leaves and red pepper flakes.
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