Roasted Tomato Sauce


This sauce is excellent for pasta, casseroles, lasagna, rice, bruschetta, chip dips, ratatouille, soups, stuffed muschrooms, baked potatoes, baked beans, paninis, quesadillas, homemade pizzas, and omelettes.


2 kilograms
tomatoes, diced
227 grams
red onions, diced
115 grams
celery, peeled and diced
1 bunch
leeks, diced
bulb garlic, pealed
lemon, juiced
1 tablespoon
1 tbsp cumin
1⁄2 teaspoons
ground ginger
1⁄2 bunches
cilantro, rinsed and chopped
1⁄4 cups
2 teaspoons
favourite hot sauce
2 teaspoons
Worcestershire sauce
1 tablespoon
salt and pepper, to taste


1. Preheat oven to 450F.

2. Toss tomatoes, leeks, garlic and ground spices with olive oil, lemon juice, salt and pepper in large stainless steel bowl and place on baking sheet that has been layered with parchment.

3. Roast tomato mixture until golden brown and garlic is soft, about 30 minutes.

4. While tomato mixture is roasting, take a seasoned stock pot and simmer rest of ingredients, excluding cilantro and honey.

5. Add roasted tomato mixture to the stock pot and stir well. Then add honey and cilantro and add enough water that everything is just submerged.

6. With immersion blender, pulse until smooth. If you don't have an immersion blender, transfer sauce to a regular blender in batches, and pulse until smooth.

7. Taste and adjust seasoning. Sauce can be eaten right away, frozen for a few months, or refrigerated for a few days.

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