Roasted Tomato Sauce
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Roasted Tomato Sauce

With a jar of this in the fridge, you will make dinner interesting in two shakes.
Cuisine: Mexican
Author: Katie Workman



  • 6 large plum tomatoes halved and seeded
  • 2 shallots peeled and halved
  • 4 cloves garlic
  • 1 jalapeno stemmed, seeded and halved
  • 1 tablespoon olive oil or more as desired
  • 1 teaspoon kosher salt
  • 1 tablespoon chipotle in adobo sauce
  • ½ cup fresh cilantro leaves optional
  • Kosher salt and freshly ground pepper to taste


  • reheat the oven to 400°F. Line a rimmed baking sheet with foil, then lightly the foil or spray with nonstick baking spray. Spread the tomatoes, onions, garlic, and jalapenos on the baking sheet. Roast in the oven until softened and well browned in spots, about 20 to 25 minutes.
  • Transfer the vegetables to a blender or food processor and add the chipotle sauce and cilantro. Add the tablespoon of olive oil. Pulse, then puree until the desired consistency is reached. Add salt and pepper to taste.