Roasted Tomato Meat Sauce is made with Roasted Tomatoes, Onions & Garlic that is combined with Ground Beef, Milk & Wine, simmered in water to create a Pasta Meat Sauce, much like a bolognese but not as thick. The union of slow cooked beef and broth with the roasted vegetables creates an astounding Pasta sauce that gets tossed with boiled pasta and pasta water. Whether it’s Spaghetti or other long pasta, or short pasta like Penne or Cavatappi. This Pasta sauce will bring some elegance and class to your pasta dish. We’re making plenty of it too so that we can portion it out and freeze to have Pasta any time, in as little as 30 minutes.
This Tomato sauce recipe makes two sauces: The Roasted Tomato Pasta Sauce with no meat used & the Roasted Tomato Pasta Sauce that is added to the Meat Sauce for a Roasted Tomato Meat Sauce.
Roasted Tomato Meat Sauce Ingredients
Tomato Sauce (Roma Tomatoes, Onions, Garlic, Olive Oil, Salt & Pepper, and Fresh Basil), Meat Sauce (Ground Beef, Milk, Red Wine, and Water)
Optional Roasted Tomato Meat Sauce Add-Ins
This is an elegant Pasta Sauce dish made with simple ingredients. To which, there are a bunch of add-ins. Should you want to make the Pasta sauce a bit more complex and shape the overall flavors. Some ideas are below.
- Depth of Flavor: Adding more Onions or even Shallots will decrease the fresh vibrancy of the pasta sauce and create a deeper flavor profile. As does, adding in certain herbs such as Rosemary, Thyme, Savory, or even just an Italian seasoning blend.
- Warmth: Warming spices can be added to create depth and warmth throughout the sauce. Use warming spices such as Allspice, Cinnamon, Clove. Or up the heat with Black Pepper and/or Chili Flakes.
- Savory: Savoriness can be added with Parmigiano Reggiano, Olives, or Mushrooms.
- Roastiness: Roast the Tomatoes at 400 F for a more pronounced roasted flavor. Until only a small amount of liquid remains or enough so that everything can be pureed.
Roma Tomatoes
During Tomato harvest season, Grocery stores will offer up 25 lb (ca. 11 kilogram) boxes of Roma Tomatoes for about $13.00 CAD. It is during this time you want to pick up a box to make this recipe with and freeze the tomato sauce to have whenever you like. During which, any recipes requiring fresh tomatoes can be used from the box and any of the tomatoes that are going bad can be used in other dishes requiring tomatoes.
Onions
Onions deepen the flavor of tomatoes, taking away the zest and high fresh notes. A lot of Onions and the Tomato flavor is reduced. With only a small amount of Onions, and the Tomatoes retains its flavor and hits higher. So depending on what you are going after will determine your Onions to Tomatoes.
Pizza sauce for example is supposed to be bright & zesty, Onions in Pizza Sauce would reduce this, so no Onions in Pizzas Sauce. In Pasta Sauce however, you want depth and earthy flavors. So Onions helps to do this with Tomatoes. For this recipe, we get the depth from the meat sauce. So only a small amount of Onions is added, to retain a fresh and vibrant Pasta sauce.
Roma Tomatoes to Tomato Sauce Yield
It takes about 1 lb (ca. 454 g) of Roma Tomatoes to make 1.5 Cups of Tomato Sauce by itself. 10 lbs yielded about 15 Cups. A bottle of Passata (680ml) is about 3 Cups or the equivalent of 2 lbs of Roasted Tomatoes.
Roasted Tomato Meat Sauce Seasoning
The seasoning used is just Basil along with Salt & Pepper to taste. Although, you can add in whatever you like. Such as Parsley, Fennel, Clove, Sage or other herbs & spices, even an Italian Seasoning blend. For the Basil used in this recipe, add it towards the end. Just tear it into pieces or coarsely chop and add it to the sauce just as it’s coming off of the heat. You can certainly add much more Basil too.
Roasted Tomatoes
Roasting the Tomatoes brings depth of flavor and caramelization of sugars already present in both the Tomatoes & Onions. Roast at 300F- 400F in the middle rack position for 3 hours for the lower end and about 1 hour or so for higher heats. Toss it often according to the heat level to prevent any burning and for even roasting. You want to roast the tomatoes and toss them every once in a while until only a small amount of liquid is left or enough so that the tomatoes can be pureed. At lower heats you get maximum concentration of flavors. While at higher heats you get a heavier roast flavor.
To the Roasted Tomatoes, add Oil, Sea Salt & Pepper along with Onions & Garlic. How you roast them is entirely up to you and what you’re looking for.
Roasting times can vary significantly and depends on low heat vs high heat and the quantities of Tomatoes being roasted. For example 2 lbs of Tomato will only take 1+ hour at 300F, with no visible liquids at all, even shorter at higher temperatures. They will just look like they are roasted, softened with some charring. 10 lbs of roasted tomatoes will however take 3 hours or longer and not be as charred. Use your best judgment and keep an eye on them. The exact doneness depends on your preference.
Low & Slow Roast
Low & Slow is the method used for this recipe and is best for Rustic or Gourmet Sauces, where Tomato is the Star ingredient. It’s also a really good Freezer Sauce or long simmered base sauces.
Low & Slow Roast Method: Roast at 300F for 3 hours or until only a small layer of liquids are left. Mix it occasionally for even roasting and checking on how much liquid is left.
Flavor Profile: Is sweet with complex and rich flavors from a long caramelization with minimal bitterness.
High & Fast Roast
A High & Fast Roast is good for a Quick, Chunky or Rustic Dish (Bruschetta or fast Pasta dish). Especially if this sauce will not be combined with the meat sauce, but instead a Roasted Tomato Pasta Sauce used as is for Pasta.
High & Fast Roast Method: Roast at 375F-400F for 1 hour or longer. Toss it around at about the 30 minute mark and continue to roast, tossing it every so often or until a small layer of liquid remains.
Flavor Profile: Has a more pronounced roasted flavor with some bitterness from the browned or charred bits. It is less sweet because of the shorter caramelization time and may taste more cooked than concentrated.
How to make Roasted Tomato Pasta Sauce
Start by preheating the oven to 300F with the rack in middle position. Use a very large casserole or roasting pan that can fit 10 lbs of Tomatoes in. Like the ones you use for cooking Turkey.
Washed & Sliced Roma Tomatoes
Wash and slice the Roma Tomatoes in half, weighing out 10 lbs, and place into a very large casserole or roasting pan.
Roasting
Add in Onions, Garlic, Oil, Salt & Pepper and toss well. Roast the Tomatoes and mix occasionally for even roasting, for about 3 hours.
Empty into a Large Pot
Empty everything into a Large Pot.
Purée
Purée everything with an immersion blender until smooth.
Puréed Roasted Tomato Pasta Sauce
This sauce can now be used just like this for a Meatless Pasta Dish, with added Basil. Although, you may want to reduce this for a bit until thickened to your liking and get rid of any excess water if present. Then add the Basil and adjust the seasoning as you see fit.
If adding this to the Meat Sauce, then save the Basil and Seasoning for the meat sauce at the end.
Pasta Meat Sauce
The Pasta Meat Sauce is started at the same time you start roasting the Tomatoes. During the last 1 hour of simmering the meat sauce, the Puréed Roasted Tomatoes are added to the Meat Sauce and simmered for the last hour to create the Roasted Tomato Pasta Meat Sauce.
How to make Roasted Tomato Meat Sauce
At the same time you start roasting the Tomatoes, start the Meat Sauce, which will take about 4 hours to cook.
Brown Beef
Over medium heat, brown ground beef in a very large pan or pot. Big enough to fit 15+ C of Liquid.
Milk
Once the ground beef is just browned, some parts may even still be pink. Add milk and mix to cook until the milk is evaporated.
Wine
Once the milk is evaporated, follow with Red Wine and mix to cook until the Wine is evaporated.
Water
Once the wine is evaporated, add water and bring to a boil. Reduce the heat to medium low and simmer for 3 hours. Mix every so often, scraping the bottom.
Tomato Sauce
After 3 hours or once the tomatoes are done roasting and have been pureed. Add 12 C of Pureed Roasted Tomato Sauce into the Meat Sauce. Simmer for an additional 1 hour or until the desired thickness.
Seasoning
Just when the sauce is done to your liking, Add Basil and adjust the seasoning as you desire. It should have sufficient salt to bring the flavors out and a good peppery taste.
Adjusting the Seasoning
Adjust the seasoning as you see fit.
- Sea Salt: Add more Salt if needed to bring out the flavors more.
- Black Pepper: Add enough so that it is noticebale in the sauce. While ground black pepper can be used, better is freshly cracked black pepper that is roasted and simmered in with the tomatoes.
- Basil: You can’t really add too much. This reicpe uses 28g or a good handful, but can certainly take more.
- Herbal Note: While I tend to stick with just Basil and sometimes with Parlsey to bring a high note or more speckling of greenery in the sauce. Additional Herbs can be added in and will offer more complexity and depth to the sauce. Use herbs such as an Italian Seasoning Blend, Sage, Rosemary, Thyme or Spices such as a pinch of Clove, Cinnamon or Allspice, and Fennel can all be added to shape the overall flavors.
How to Freeze Roasted Tomato Pasta Sauce
Portion out Pasta sauce at 200g, which is a single serving with 100g of Pasta or portion sizes for your family. This allows you to grab however many servings needed to create a meal. I use Ziploc bags and place them on a baking sheet to freeze the whole sheet. Once frozen they can be removed from the baking sheet and kept in the freezer.
How to cook Frozen Roasted Tomato Pasta Sauce
Take however many portions of pasta sauce needed and refrigerate overnight to heat in a pan while awaiting the pasta. You can also use it straight from frozen. Just place it into a pan with a bit of water set over medium low heat and cover. Mix it every few minutes until it starts to break down into a sauce and then uncover to reduce and get rid of any excess water. It can stay here on or off heat to await the pasta.
Pan Pasta
This Sauce is used to make Pan Pasta with Pasta boiled in Salted water. The Pasta water is also used to adjust the consistency of the sauce whenever making pan pasta. This is achieved because aggressively mixing the pasta in the pasta sauce rubs off starches. Which in return thicken any water not emulsified into the sauce. If it goes too thick, you will need pasta water to adjust the consistency to get a smooth and viscous sauce. If it’s too thin, keep mixing aggressively to get the starches to thicken the sauce.
Once all the pasta is plated there will be some meat sauce in the pan. Use this to top each plate with a bit of meat sauce.
Equipment
- 1 Large Roasting Pan
- 1 Digital Scale
- 2 Large Sauce Pot
- 1 Immersion Stick Blender
- Ziploc Bags or Tupperware as needed
Ingredients
- 10 lbs Roma Tomatoes
- 10 Tbl Olive Oil
- 5 tsp Sea Salt
- 2 tsp Black Pepper - or more
- 576 g Onions - or more
- 1 Head Garlic
- 28 g Basil - or more
Meat Sauce
- 2 lbs Ground Beef
- 1/2 C Milk
- 1 C Red Wine
- 5 C Water
Instructions
- Preparation: Preheat the oven to 300F with the rack in middle position. Wash the tomatoes and slice in half lengthwise, weighing out 10 lbs. Add them to the roasting pan with Oil, Onions, Garlic, Salt & Pepper and toss well.
- Roasted Tomatoes: Roast for 3 hours, tossing every hour or so for even roasting and to prevent burning.
- Meat Sauce: At the same time you start roasting the tomatoes, start the meat sauce by browning 2 lbs of ground beef. Then add Milk to mix and cook until the milk is gone. Follow with Red Wine and cook until the wine is gone. Then add in 5 C of Water to bring to a boil. Reduce the heat to medium low and gently simmer for 4 hours.
- Puréed Tomato Sauce: Empty the roasted tomatoes into a large pot and purée with an immersion blender. The puréed Tomato Sauce can be used just like this without any meat. Just add the Basil and adjust the Seasoning. You may have to simmer for a bit if it's too watery. Otherwise, set it aside to add some to the meat sauce.
- Tomato Meat Sauce: As soon as the Tomatoes are puréed, you should have 1 hour left for the Meat Sauce. Add 12 C of the Tomato purée to the Meat Sauce and mix well. Leave it to simmer for the last hour, or until thickened to your liking. Add the Basil and adjust the Seasoning. Portion out the remaining roasted tomato sauce and freeze. Use the meat sauce for pasta, and any leftover meat sauce can be refrigerated for up to 3 days or portioned and frozen for longer storage.