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Roasted Tomato Pasta/Pizza Sauce
Recipe type: Sauce

  • 6-8 tomatoes, preferably romas
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 1 onion, chopped
  • 1 tsp. fennel seeds
  • 3 cloves garlic, minced
  • ½ – 1 hot banana pepper, seeds removed, minced
  • Fresh/dried herbs to taste: rosemary, oregano, thyme, etc.
  • Pinch of sugar (optional)
  • Salt & pepper to taste

  1. Preheat oven to 400 degrees. Cut tomatoes in half lengthwise & use your fingers to scoop out seeds & liquid.
  2. Place tomatoes cut side up on a cookie sheet, drizzle with a bit of oil, salt, & pepper & roast for 30-40 minutes, until tops are starting to brown (if you have a convection oven, it will speed this process up a bit).
  3. Let cool a bit & puree in a food processor.
  4. Meanwhile, heat remaining oil in a heavy bottomed pan & sauté onions until translucent. Add fennel seeds, garlic, & banana peppers & stir for a couple minutes.
  5. Add herbs of choice, pureed tomatoes, sugar, & more salt & pepper to taste.
  6. Simmer until sauce reaches your desired consistency – it may be ready for pasta at this point but you may want to simmer it for a while for a drier pizza sauce.
  7. Makes about 3 cups.