Fresh Basil, Parmesan Rind, Unsalted butter, Red Chili Flakes, Anchovies and a Can of San Marzano Tomatoes

Oven Roasted Tomato Sauce

Forget the stock pot. You don’t need to be stuck in the kitchen while your sauce bubbles and simmers for hours. Make a rich, delicious, oven-roasted tomato sauce with just a loaf pan, your oven and about 10 minutes labour.

Fresh Basil, Parmesan Rind, Unsalted butter, Red Chili Flakes, Anchovies and a Can of San Marzano Tomatoes

Oven Roasted Tomato Sauce

Delicious, rich tomato sauce is a snap when you roast it in the oven. Minimal effort and amazing flavour.
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • 1 9" x 13" loaf pan

Ingredients
  

  • 1 28 ounce Whole tomatoes
  • 1/4 cup unsalted butter optional: olive oil or vegan butter
  • 8 cloves garlic peeled
  • 1/2 tsp crushed red pepper flakes
  • 1 sprig basil or 6-8 basil leaves
  • 1 pinch sea salt
  • 2" Parmesan Rind Optional
  • 1 anchovy fillet Optional

Instructions
 

  • Preheat Oven to 425 degrees.
  • Pour tomatoes into loaf pan. Using hands or a wooden spoon, break up the tomatoes into smaller chunks.
  • Stir in basil, garlic, pepper, and Parmesan rind and anchovy if using.
  • Sink basil leaves into sauce (if they sit on top they'll dry out.)
  • Place butter on top.
  • Roast for 20 minutes. Remove from oven and stir. Roast for another 25 minutes.
  • Serve on pasta or use as a base for sauce or soup.
Keyword anchovy, basil, chili flakes, Parmesan Rind, San Marzano Tomatoes, unsalted butter
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