Caramelized Onion and Garlic Roasted Tomato Sauce

Step 1

Preheat the oven to 425 degrees F. First, you’ll wash and roast the tomatoes on a 12x17" baking sheet in the oven for 30-35 minutes, until the tomato skins are wrinkly and start to brown. Be careful, the tomatoes will release a lot of water during the roasting process and you may need to VERY CAREFULLY pour some of that water down the sink and keep roasting.

Step 3

Meanwhile, To make the caramelized onions, peel and slice the yellow onions and add them to a large skillet with 1/4 cup of olive oil and 1 tablespoon of salt. Peel the garlic and add the garlic cloves to the skillet with the onions. Cook the onions and garlic over medium heat, tossing frequently until they caramelize, are very soft, and turn a golden brown color. This should take 30-35 minutes. If the bottom of the pan starts to burn, turn the heat down add a little water to the pan.

Step 5

Carefully remove the tomatoes from the oven, allow the tomatoes to cool slightly and peel the skins off (carefully if they are still hot!). Add the whole, peeled tomatoes to a large stockpot and set aside.

Step 7

Add everything to the pot with the tomatoes- the basil, oregano, and caramelized onions.

Step 9

Bring the sauce to a boil and then cover and simmer for 2 hours, or longer if desired.

Step 11

Using an immersion blender, blend the sauce to desired consistency. It will thicken up more as it cools. If you don’t have an immersion blender you can pulse it in your blender, but don’t blend it too much- we’re not making tomato soup here! 😜 Season with salt and pepper to taste and enjoy with your favorite gluten-free pasta, on pizza, or whatever you would use tomato sauce for!

Step 14

Sauce StorageThis recipe makes 12 cups (96 ounces) of sauce. If you’re not planning to enjoy it all within a week you can freeze it for later! For long term storage, you can fill gallon sized storage bags with the cooled sauce, squeeze any excess air out, seal and lay the bags flat on a baking sheet. Place the whole sheet pan in the freezer, then once frozen you can remove the baking sheet and store the sauce more easily in your freezer. When you’re ready to use it, you can thaw it in the fridge and then heat it up in a saucepan.