This Ain’t No Prego.


Roasting tomatoes concentrates their flavors, and the caramelization adds a richness and sweetness that balances its natural acidity. So grab a glass of wine, a sheet pan, and preheat your oven to 425 degrees.  This recipe is the perfect comfort food.



1 28 oz can whole, peeled tomatoes

1 large fresh tomato (cut into chunks)

5-6 cloves garlic (smashed)

1 large yellow onion (cut into chunks)

1/2 cup Olive Oil

1/2  tablespoon Balsamic Vinegar

1/2 tablespoon plain white sugar – – – – (Tomatoes are tart and acidic…this is necessary)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

Handful of Basil Leaves (chiffonade)


Preheat oven to 425 degrees.To smash garlic, hold blunt side of knife atop clove and press down with your hand. Remove peel and place into bowl. Add can of peeled tomatoes as well as 3/4 of liquid from can. Cut fresh tomatoes into large chunks and add into bowl. Cut white onion into same sized chunks and add. Next pour in olive oil, balsamic vinegar, sugar, dried oregano, crushed red pepper, and salt and pepper.

Combine all ingredients well, and spread out into a large roasting pan. Once oven is preheated to 425 degrees, place pan inside and bake for about fifty minutes, tossing in between, or until the tomatoes and onions have begun to char. Once vegetables are roasted, remove from oven and let cool. Then transfer ingredients to a blender and puree until smooth consistency is achieved. Garnish with fresh basil and serve over pasta, or as a dipping sauce for bread.