Aug 12, 20202 min read

Creamy Roasted Awesome Sauce

Updated: Aug 20, 2020

Don't let the name fool you -- there is NO cream in this sauce. It's the slow roasted tomatoes and vegetables that are then blended together that give it a creamy consistency. This sauce is great for pasta, over protein, on pizza, as a dip, and even as a soup base when diluted with some broth! That's why is awesome.

Prep Time: 15 minutes

Inactive time: 1 hr 45 min

Makes 4 cups

Ingredients

2 lbs Roma tomatoes (about 10), halved

1 medium onion, peeled and quartered

1 fennel bulb (about 8 oz), white bulb part only, quartered

4 garlic cloves (or more if you want), peel on, tips sliced off

Extra virgin olive oil

1 tsp kosher salt, plus more to taste

freshly cracked pepper

1 to 2 tsp dried basil

1 cup jarred roasted red bell peppers

2 Tbsp golden balsamic vinegar

1/3 cup fresh basil (an optional variation)

Directions

Preheat the oven to 300°F.

Core the fennel by cutting into the base of each quarter at an angle. Arrange the tomatoes cut side down on a large baking sheet along with the onions, fennel, and garlic. Drizzle generously with the olive oil and season with half of the salt, half of the dried basil, and some freshly cracked pepper. Turn the tomatoes cut side up, and turn the onions and fennel over. Oil and season with the rest of the salt, basil, and more black pepper.

Roast in the oven in the middle rack for 1 hr 30 minutes.

Increase the heat to 400°F and roast for 15-20 minutes more. Remove from oven and let cool 15 minutes.

Transfer the onions and fennel to a blender. As you transfer the tomatoes to the blender, remove the skin and seeds, if desired. I was not too meticulous about this part because I did not want to lose any of the juices, so it's up to you. For the garlic, squeeze the cloves out of the peel and into the blender. Discard the peels. Add the roasted red bell peppers, the golden balsamic vinegar, and basil (if using), and blend until smooth, scraping down the sides, if necessary. Taste and season with more salt, if needed.

Transfer to a jar and let cool completely before serving. Use within a week.

To make into a soup, add equal parts of vegetable broth and sauce to a pot, heat and serve!