Roasted Tomato Sauce

Roasted Tomato Sauce

This tomato sauce recipe is sponsored by Squarespace,
an all-in-one platform for designing and running your website or online store. There’s my site.
To get 10 percent off yours, click my referral link the description. Most of the year, I think I’m better off making
tomato sauce with canned tomatoes. But in the summer when I have garden tomatoes, this
is the sauce that I think is worthy of them. It has a very intense sweet and almost smokey
roasted flavor. I start by cranking the oven to 450 F, convection if you’ve got it. Here’s the thing with growing tomatoes: They
don’t always come out perfect. Birds peck at the them. Bugs eat them. “It’s got a hole in it. But that’s OK.” “Mmm hmm.” “We can still cook that one.” “Sure can, buddy.” This recipe is a great way of using the parts
of the tomato that are still perfectly good. I’m just cutting away those gross parts. You
want to make sure all your tomatoes are cut at least in half, and maybe cut the bigger
ones into even more pieces to try to get everything of roughly equal size. Olive oil goes in the pan, I’m getting everything
coated, and skin-side up — that’s important. Now, in this 10-inch skillet, I’m just making
enough sauce for me and Lauren to have dinner. If you have a big roasting pan like this,
you could make enough for four or five people, but no more. Each chunk has to have its own
personal space on the pan to get thoroughly roasted. You can’t pile them up. The catch
with this recipe is it’s not good for making a big quantity. Everything is skin-side up. Into that blazing
hot oven it goes. While I’m waiting, I’ll chop up a few cloves of garlic and a couple
of shallots — or one enormous shallot, good lord. There’s no rush on this part — we
won’t put these in until the very end. OK, here’s the tomatoes after about a half
hour. Oh no, they’re burned, right? Actually no. Only the skins are burned. Let them burn.
They’re protecting the flesh, which is why these had to be skin-side up. The way I can
tell this isn’t done yet is there’s still a big layer of juice on the bottom of the
pan. I want to cook this until that liquid has reduced down and started to brown on the
bottom of the pan, so back in it goes. That’s what I’m looking for. See how it’s
starting to brown on the bottom? That was 15 more minutes for me, but your times will
vary. It’s different every time I make this. Depends on the tomatoes. Now that it’s almost
done, the shallots and garlic go in. Just gonna roast those for 4 or 5 minutes. And
there. All done. Don’t let it go any darker than that on the bottom of the pan. That’s
right on the edge of burning. Now, we gotta get rid of those burnt skins,
and check this out: Most of them you can just lift right off like little hats. Pop! Some
of them might stick a bit little more, typically the ones on the smaller pieces, and you can
usually just shake the tomato flesh right out of them. If you have some bits of burnt
skin that you can’t get off, don’t worry about it. Leave them. They’ll give the sauce a really
nice smokey note, just like with fire-roasted peppers, if you’ve ever made those. Alright, now here’s when this all comes together.
You grab a wooden spoon, and you just start to mash up the tomatoes with it. As you mash,
enough liquid will come out of them that you can start to deglaze the pan. That right there
is the magic — the deeply caramelized tomato juice stuck to the pan, combined with the
fresher flavor of the tomato flesh. I’m just mashing and scraping, mashing and
scraping. If the garlic and shallot need a little more cooking, they’ll get it at this
stage. This is still super hot. Salt and pepper go in, and there we are. You could puree that
if you want it smooth. I like it chunky style. Here’s something else that’s optional – a
little butter. Or, a lot of butter. I’m just melting that in with the residual heat of
the pan. Low temperature will keep the butter from separating out — this gives you a thick,
glossy emulsion. I’ll drop in some pasta. Yeah I broke it in
half. Call the pasta police. Oh, wait, they’re probably on strike. At the last second, I’ll
tear in a little basil to keep it fresh and green. Pasta goes in, with some of the cooking
water if this seems a little too thick to you, and look how beautiful that is. That
butter in the sauce gives you a flavor that’s like an Italian version of Indian butter chicken
gravy, especially if you use a lot of it. Grate on a little cheese. And now, yes, this
is a very simple recipe. You could make it more complex — I’ve roasted carrots with
the tomatoes and mashed those in, that was OK. Yes, I have tried putting in a little
white wine at the deglazing stage. I’ve tried roasting the shallots whole with the tomatoes
— in the end, that was too sweet, I thought. I really think this is best if you just let
the tomatoes shine though, virtually unadulterated. Like I said, this is one of the few sauce
recipes that I deem worthy of my beautiful garden tomatoes. It’s like a showcase for
them – it shows off everything they can do, from bright sweetness to deep umami. I’m also showing off my tomatoes on my new
Squarespace site, which is live now at This took me literally 20 minutes to build.
I know because I recorded the entire process. It’s pretty basic now, but this can grow with
me. When I’m ready to start selling “Vinegar Leg is on the Right” t-shirts, all I have
to do is say “create product.” All the e-commerce stuff is built right in here. If I ever succumb
to the itch to start a restaurant, all I have to do is say “create menu,” or I can just
drop in an Open Table block and take reservations right on my site. Everything you need is right
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and you’ll get 10 percent off your first purchase of a website or domain. You don’t have to
remember that, my referral link is in the description. Thanks to Squarespace for sponsoring
this video. Now let’s all ogle my tomatoes one last time. “If we want to make tomato juice, we can drink
it.” “Mmm hmm.” “But I don’t like tomato juice.”

100 thoughts on “Roasted Tomato Sauce”

  1. Q: Can I do this with store-bought tomatoes?
    A: Sure, I've tested it with grocery store tomatoes. Not as good, but still damn good. Honestly, pound-for-pound, this may be my favorite recipe I've done.

    Q: Could I fire-roast the tomatoes instead?
    A: No doubt that would be delicious, but I think it would be a different sauce. The real magic with this one, IMHO, is the caramelized layer you get on the bottom of the pan, and that only comes from roasting in the oven long enough to get some real reduction happening.

    Q: Don't you feed your kids?
    A: The little one eats off our plates, the big one is super picky.

    Q: Does your finished pasta look kinda dry?
    A: I'm a big fan of minimally-sauced pasta, but you do you.

    Q: Seriously, angel hair pasta?
    A: Yeah, I'm not a fan either. I opened up the pantry that was all that was left. (No judgment if you like angel hair.)

    Q: Why do you break your pasta in half?
    A: I seek to minimize twirling.

    Q: Could I use this as a pizza sauce?
    A: You could, but I wouldn't. In my experience, pizza sauce works best with barely cooked (or totally raw) tomatoes. Pizza needs that brightness. Heavily cooked tomato sauces on pizza tend to give you a flavor profile that tastes more like lasagna than pizza. IMHO.

  2. Your tomato sauce is sponsored by Squarespace?
    Your tomate sauce is sponsored by Squarespace?
    Your TOMATO SOUCE is sponsored by Squarespace?!

  3. you're removing the best part of the roasted tomatoes…
    thats a great pan tomato sauce. but if i'm using my own tomatoes i generally make a much bigger pot (since tomatoes generally come in all at once). i roast them like that, but i use a cookie sheet to fit more tomatoes; then i drop them in a blender and blend to whatever chunky state i want. finally they go in a crock pot with whatever else i feel like adding and cook all day.

  4. Isn't the burnt tomato skin really unhealthy? I know you take the skins off, but that carbonised matter is still all over the food and if I'm not mistaken that's linked to cancer.

  5. thank. thank you for existing.
    im not lying this is the best cooking video ive ever seen. its so clear, even, concise, and so lighthearted!

  6. I used to hate tomatoes with a passion a few years ago but for some reason I learned to truly appreciate the greatness of tomatoes and now I absolutely love them.

  7. Feeding my children white wine infused l chocalates (GONE WRONG) ( THEY SLEPT)( HELP) ( THEY HAVENT WOKEN UP SINCE 5 DAYS)

  8. I made this twice with my dad. He said it’s the most flavorful he’s ever tasted spaghetti. Way better than that dull restaurant sauce.

  9. and a Turkish recipe; take the sauce, crack 1-2 eggs in it, feel free to season more, stir in pan until eggs cook and you have menemen

  10. Just came home from a visit in Rome, had troubles with the flight due to strikes… the joke on pasta police got me rolling on the floor. God damn.

  11. 3:37 – So what I don't get is, if you don't like your pasta too long, why don't you simply buy (or make) shorter one?
    That way you can get your short pasta AND avoid pasta heresy at the same time (yay)!

  12. Why I season my sauce, not my pasta

    Oh wait nevermind

    Why I season my pasta, not my sauce-


  13. So I'm literally in the process of making this, and the skins have immediately split after 15-20 minutes, I mean I'm still gonna do the rest of the recipe, but how has it done this? The tomatoes were from the fridge would this do anything?

  14. Since store bought tomatoes aren't as sweet, has anyone tried this with store bought cherry tomatoes instead? You'd roast them for a shorter amount of time obviously.

  15. I always watch these videos when I'm eating food. My food isn't anywhere near this level of delicious but I'm almost certain that by watching these while I eat, it makes my meal taste 10x better. Thanks

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