Fire Roasted Tomatoes Spaghetti Sauce
Fire-roasted tomatoes spaghetti sauce offers a smoky, rich flavor that elevates classic pasta dishes. By charring tomatoes over an open flame, the sauce develops a deep, savory taste, enhanced with garlic, onions, and herbs. It's a bold, delicious alternative to traditional marinara or tomato-based sauces.
Equipment
- Large baking sheet
- Parchment paper or foil
- Large skillet or saucepan
- Blender or immersion blender
- Knife and cutting board
- Wooden spoon or spatula
- Tongs (optional)
Ingredients
- 1.5 kg 3 lbs ripe Roma or beefsteak tomatoes, halved
- 8 –10 whole garlic cloves unpeeled
- 2 large yellow onions quartered
- 3 tablespoons extra virgin olive oil plus 1 tablespoon for sautéing
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried Italian seasoning or a mix of dried oregano, basil, and thyme
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Place halved tomatoes (cut side up), whole unpeeled garlic cloves, and quartered onions on the baking sheet. Drizzle with 3 tablespoons olive oil, then sprinkle with salt, pepper, and Italian seasoning.
- Roast in the preheated oven for 35–40 minutes, or until the tomatoes are slightly charred and onions are soft and caramelized. Garlic should be tender inside.
- Allow the roasted vegetables to cool for a few minutes. Squeeze the garlic cloves from their skins and discard the peels.
- Transfer the roasted tomatoes, onions, and peeled garlic into a blender or use an immersion blender in a deep pot. Blend until smooth (or leave a bit chunky for texture).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 10–15 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot over spaghetti or your favorite pasta, garnished with fresh basil.