Roasted Tomato Sauce

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Appears in Cook's Illustrated March/April 2007

Can a blast of heat transform unremarkable, out-of-season tomatoes into a vibrant sauce for pasta?

SERVES 3 to 3 1/2 Cups—For 1 Pound of Pasta

TIME 1½ hours

Roasted Tomato Sauce

WHY THIS RECIPE WORKS

For a great fresh tomato sauce recipe with out-of-season fresh tomatoes, we turned to roasting, which caramelized natural sugars in the tomatoes, intensified flavor, and added a light touch of smokiness to our sauce. Keeping the seeds in th...

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