Name: Roasted Tomato Sauce
Yield: Serves 4
Ingredients: 4 large plum tomatoes, quartered; 1/2 small onion, coarsely chopped; 2 large garlic cloves, peeled; 1 small jalapeño chili, halved; 1/2 teaspoon dried oregano, crumbled; 1 cup (about) canned unsalted chicken broth

Recipe information

Yield
Serves 4

Ingredients

4 large plum tomatoes, quartered

1/2 small onion, coarsely chopped

2 large garlic cloves, peeled

1 small jalapeño chili, halved

1/2 teaspoon dried oregano, crumbled

1 cup (about) canned unsalted chicken broth

Preparation

Step 1
Preheat oven to 375°F. Combine first 5 ingredients in 8-inch square baking dish. Pour 1/2 cup broth over vegetables. Bake until vegetables are very tender, about 40 minutes. Transfer mixture to processor and puree until smooth, adding additional broth as necessary to thin to sauce consistency.
Step 2
Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.) Bring sauce to simmer and serve.

TagsSauce Plum Tomato Tomato Vegetable Dairy Free Gluten Free Nut Free Easy Roast Food Processor Epicurious

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

All the Recipes From Bon Appétit’s Summer Issue

We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.