- 4 pounds ripe tomatoes, cut into large chunks
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the tomatoes, olive oil, garlic, oregano and sugar.
- Spread the tomato mixture onto the prepared baking sheet and roast for 40 minutes.
- Transfer the roasted tomatoes to a food processor or blender and blend until smooth.
- Transfer to a pot over medium heat and simmer for 10 minutes.
- Season to taste with salt and pepper.
roasted
tomato
sauce
vegetarian
dinner
easy