Roasted Tomato Sauce - National Tempranillo Day!

Happy National Tempranillo Day!

National Tempranillo Day is celebrated the second Thursday of November every year. If you’re a fan of that delicious spicy Tempranillo, this sauce will pair so well with whatever dish you decided to make. The grape originated in northern Spain and is now grown world-wide. Our Texas Tempranillo - Serenade, grapes came from the Texas High Plains AVA and has a nice balance of red fruit like raspberry, strawberry and fig blended with a soft spice of tobacco, white pepper and herbaceous dill. We also offer our Serenade Reserve that has 40% more American Oak and stayed in barrel eight months longer. It still has that Tempranillo spice but with a smoothness from the oak and some vanilla and caramel flavors, making it a silky spice.

Today we’re going to share our roasted tomato sauce that you can use for pastas, pizzas, ratatouille or anything you can throw together with a tomato sauce. Its super easy and can be modified to your liking, any types of tomatoes can be used and if you like some extra spice feel free to add your favorite peppers! Although we love any extra spice kick around here, we didn’t add any peppers into this recipe. Instead, we roasted our tomatoes, onion and garlic in a garlic-infused olive oil which was amazing and added some extra crushed red pepper flakes. We added this sauce to spicy Italian sausage with peppers (bell peppers, jalapenos and one serrano pepper) and onions…it was awesome! Check out our recipe below for a delicious, easy sauce that you’ll want to make over and over again.

Roasted Tomato Sauce

Author: Robin Johnson

Prep: 10 mins

Cook: 45 mins

Total: 1 hr 10 mins

Bursting with flavor, this tomato sauce recipe is perfect for pasta, pizza, ratatouille or anything you can throw together with tomato sauce. Roast your veggies in the oven and blend it up with an immersion blender or regular blender to the consistency you like and serve it up!

Ingredients

10 Roma tomatoes
24 oz Cherry tomatoes
2 heads of garlic
1 medium sweet onion
1/4 Cup olive oil
1 TBSP Italian herb seasoning
1 TBSP salt
2 tsp pepper
1-2 tsp crushed red pepper
10-15 fresh basil leaves chopped

Instructions

1. Pre-heat oven to 400 degrees. 2. Cut Roma tomatoes in half length wise, rough chop whole onion and cut top of garlic head. 3. Line baking sheet with foil or parchment paper and place Romas cut side up, whole cherry tomatoes and onion on sheet and coat with olive oil. Put garlic heads in separate foil packet with olive oil, wrap up tight and place on baking sheet. 4. Sprinkle tomatoes and onion with salt and pepper and put baking sheet in oven. 5. Roast veggies for 45 minutes. 6. Remove baking sheet from oven and let cool until you are able to handle the veggies. 7. Take tomatoes, onions and squeeze out garlic into a blender, add Italian herb seasoning, crushed red pepper and fresh basil. Blend up until its at the consistency you like, add more salt and pepper to taste. 8. If using immersion blender, place veggies, garlic, herbs and spices into pot and blend together. 9. Use sauce immediately or store in jars in refrigerator up to one week.
This Recipe will fill at least two 16oz jars.

Print Recipe HERE.