Smoky Spicy Roasted Tomato Sauce
This spicy tomato sauce develops layers of flavor from roasting in the oven. It only takes 15 minutes to put together before sliding it into the oven, and can be used for many recipes.
Servings: 8 cups
Calories: 27kcal
Equipment
- Dutch oven or other heavy-bottomed pot
- Chef's knife
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced about 2 cups diced
- 1 28-ounce can of crushed tomatoes
- 1 28-ounce can of diced tomatoes
- 1 28-ounce can of whole tomatoes
- 1 chipotle pepper in adobo sauce, left whole
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or ½ teaspoon table salt
- ½ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400˚F.
- Warm the olive oil over medium heat in a heavy bottomed, oven-safe pot. The pot should be able to hold 8 cups, or 1 quart, of sauce comfortably. Add the onions and sauté for 5 - 7 minutes, or until softened.
- Stir in all of the remaining ingredients and bring to a gentle simmer, about 7 - 8 minutes. Slide the pot, uncovered, into the oven. Place a baking sheet on a rack below the pot, in case it boils over - although I've never yet had this happen.
- Roast for 1 hour, and remove from the oven. Correct for any seasoning, and cool before ladling into jars.
- The sauce can keep in the refrigerator for up to 2 weeks, and in the freezer for up to 6 months.
Nutrition
Serving: 1cup | Calories: 27kcal | Carbohydrates: 2.7g | Protein: 0.3g | Fat: 1.8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Sodium: 316.3mg | Potassium: 35.3mg | Fiber: 0.6g | Sugar: 1.2g | Vitamin A: 99.6IU | Vitamin C: 1.4mg | Calcium: 9.7mg | Iron: 0.2mg