WHY YOU’LL LOVE THIS ROASTED RED PEPPERS RECIPE

• Sweet, smoky, deeply concentrated flavor
  
• Hands-off broiler method
  
• So much better than jarred
  
• Easy to make ahead
  
• Incredibly versatile

Roasted Red Peppers

This is one of those things that sounds fancy until you actually do it. It’s just peppers and heat. That’s it.

Roasting completely changes them: the sugars concentrate, the skins blister and slip right off, and suddenly you’ve got something soft, sweet, and smoky that tastes like it came from a really good deli counter.

I roast red peppers in the oven all the time and keep them in the fridge because they fix meals.

Sandwich feeling boring? Add roasted red peppers. Pasta needs something? Peppers. Eggs, salads, grain bowls, pizza… you get it. They just work.

This recipe is not complicated by any stretch. It’s simply letting heat do what heat does best.

And once you know how to make roasted red peppers? You’ll be making them every week.

INGREDIENT NOTES

• Red Bell Peppers: Red are naturally sweeter than any of the other colors, and they roast the best!
  
• Olive Oil (Optional): A light drizzle brings everything together. You’ll need extra if you want to store roasted red peppers long-term.
  
• Kosher Salt: Just enough to wake the flavor up.
  
• Fresh Herbs: Optional, but lovely if you have them. Basil, thyme, or parsley are my top picks.

VARIATIONS

Garlic-Infused: Toss with olive oil and roasted garlic after peeling.

Herb-Heavy: Finish with fresh basil, thyme, or parsley.

Vinegar Kick: Add a splash of red wine vinegar.

Spicy: Sprinkle with red pepper flakes after roasting.

Marinated: Store roasted red peppers submerged in olive oil. But no raw garlic for long storage!

Chopped: Dice fine to use in sauces, spreads, and dips.

SERVING SUGGESTIONS

• Layer on sandwiches and wraps.
  
• Add to pasta or grain bowls.
  
• Serve alongside grilled or roasted meats.
  
• Blend into hummus, pesto, pasta sauces, or even tomato soup!
  
• Toss into salads for some extra sweetness.
  
• Spoon over eggs or omelets or tuck into quiches.
  
• Incorporate into our veggie pizza appetizer.
  
• Layer onto crostini with whipped feta or goat cheese and fresh basil.

ROAST RED PEPPERS IN THE OVEN FAQ

Roasting peppers is all about controlled charring and moisture release.

High heat blisters the skins quickly, breaking down the outer cell walls while concentrating sugars in the flesh underneath.

As the peppers steam after roasting, trapped moisture separates the softened flesh from the charred skin, which is why peeling becomes effortless.

Red peppers have higher natural sugar content than green or yellow, so caramelization happens faster and flavor intensifies instead of turning bitter.

Letting them rest in their own juices preserves aroma and texture, keeping them silky instead of dry.

This roasted red peppers recipe isn’t about some fancy technique. It’s heat, steam, and timing working together.

TOOLS NEEDED

• Rimmed Baking Sheet: Gives plenty of room to char the peppers, not steam.
  
• Foil: For easy cleanup and steaming.
  
• Sharp Knife: Clean cuts make peeling easier.
  
• Heatproof Bowl: Traps steam properly after roasting.
  
• Tongs or Fingers: Skins should slip right off!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

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Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Roasted Red Peppers

Learn how to make Roasted Red Peppers from scratch, then use them right away or pack in oil for later. Naturally sweet and a little smoky!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

steam time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 About ½ bell pepper per person

Calories 39cal

Author Donna Elick

Equipment

• baking sheet
• 2 large bowl
• cutting board
• sieve
• paring knife

Ingredients

• 5 to 8 red bell peppers, washed and dried

Optional for finishing:

• Extra virgin olive oil
• Kosher salt
• Fresh herbs such as basil, thyme, or parsley

Instructions

• PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
• CUT PEPPERS: Stand 5 to 8 red bell peppers, washed and dried upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
• ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
• BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
• STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
• PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
• SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with Kosher salt and drizzle with Extra virgin olive oil. Add Fresh herbs if using.
• STORE OR SERVE: Use immediately or store with their natural juices.

Notes

Doneness Tip: Peppers are ready when the skins are mostly black and the flesh is very tender. Under-charred peppers are harder to peel and less smoky.

Make-Ahead: Roasted red peppers can be made ahead and used throughout the week.

Storage: Store roasted peppers with their juices in an airtight container in the refrigerator for up to 1 week.

Oil Storage: You may submerge the peppers in olive oil for storage, but do not add raw garlic unless the peppers will be consumed within 1 week due to food safety concerns.

Freezing: Cool completely, then freeze peppers in a single layer before transferring to a freezer-safe bag. Use within 6 months.

Yield Note: One medium-large red bell pepper yields about ½ to ¾ cup roasted peppers.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 6mg | Sugar: 6g | Fiber: 3g | Calcium: 10mg | Iron: 1mg

Originally Published July 12, 2011, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Red Peppers appeared first on The Slow Roasted Italian.

It doesn’t get much better than this homemade enchilada sauce. I’ll seriously never go back to the canned stuff ever again. Ever.

Not only do you need simple pantry ingredients to make this homemade sauce, but it’s one of my favorite things to prep and make because it’s so quick and easy. 

I also love the authentic flavor of this easy version and how it complements so many different types of Mexican food. If you’re ready to learn how to make the best enchilada sauce, check out the printable recipe card below. 

Trust me when I say that it’s a great addition to many meals – and you’ll love seeing how simple it is to make your own enchilada sauce! 

Easy Red Enchilada Sauce Recipe

A rich and flavorful enchilada sauce is the base for so many of our favorite dishes, and I knew that once I had this one in my pocket (and in my freezer), I would have so many easy dinners at my disposal.

This simple enchilada sauce starts with butter because that is where all rich and fabulous sauces begin. 

A handful of my favorite Mexican spices are whisked in, including New Mexico chile powder.

Now, don’t skip this one!! Go for the real New Mexico chile powder — check the international aisle in the bulk bags. Once you taste the difference, you’ll never look back.

I love making my own pantry staples from scratch as often as I can. Not only do they taste so much better, but kitchen hacks save me money in the long run too!

Ingredient Notes and Substitutions

• Butter & Flour – Together this makes a roux, which will add flavor and help thicken your enchilada red sauce. 
  
  Normally, you would use an equal amount of both ingredients, but the spices make up the difference!
  
• Spices – Start with a hefty dose of New Mexico chile powder which features an earthy, sweet flavor and subtle, spicy heat. It’s key to making a truly authentic sauce.
  
  California chile powder is the closest substitute, and guajillo chile powder is the next best option — though it’s a bit sweet and has more heat.
  
  If you’re afraid the heat will be too much, you can replace half the amount with regular chili powder.
  
  Then, you’ll need ground cumin, garlic and onion powders, and salt. These help round out the savoriness and enhance the complex flavors in the chile powder.
  
• Unsweetened Cocoa Powder – Absolutely make sure to use unsweetened for this red enchilada sauce recipe! 
  
  This surprising ingredient deepens the flavor, balances the tanginess from the tomatoes, and makes the whole thing taste a bit like mole.
  
• Diced Tomatoes – Look for fire roasted diced tomatoes, which will provide you with that “simmered all day” flavor you’re looking for. You’ll need to purée them before getting started.
  
  Or, substitute your favorite can of tomato sauce to save the extra step!
  
• Chicken Stock – Provides a flavorful base for this enchilada red sauce. I usually opt for a low-sodium version so I can adjust the amount of salt more easily. 

Tips and Tricks to Make Perfect Red Sauce for Enchiladas

• Spend a few minutes cooking the roux.

Not only will this cook out the floury taste, but it will toast the spices and help deepen their flavors!

Whisk constantly to prevent the mixture from burning and keep the heat close to medium.

• Add the chicken stock and pureed tomatoes slowly.

Start with the stock, drizzling it steadily into the skillet as you continue whisking. This prevents lumps from forming and keeps the enchiladas red sauce nice and smooth.

From there, you can whisk in the tomatoes a little at a time until everything is well blended.

• Simmer for at least 10 minutes.

Turn the heat to low, or low enough to keep it bubbling slightly without boiling. The sauce will thicken and reduce as it cooks.

Whisk occasionally to keep the sauce from scalding on the bottom. And if it starts to get too thick, stir in a splash of water to thin it out.

Prep Ahead

• Puree diced tomatoes
• Measure out the ingredients

Kitchen Tools You Will Need

• Large Skillet – To help the sauce cook evenly, a wide skillet works best.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. A must for making this homemade red sauce. 
• Food Processor or Blender to purée the diced tomatoes.

Serving Suggestions

Obviously, you can make enchiladas with red sauce! I’ve got all kinds of recipes to choose from, including classic beef enchiladas or chicken enchiladas 3 ways — skillet, casserole, or slow cooker.

But that’s not all! Try one pot beef enchilada pasta or this cheesy party dip. 

I always use this red enchilada sauce recipe when making my famous 7 Layer Bean Dip, and you can repurpose leftover sauce for Mexican pizzas just like the ones from Taco Bell!

You can also use this easy recipe for any Mexican recipe that you want. Huevos rancheros, black bean enchiladas, as a topping for rice bowls, as a flavorful addition to tacos, and more.

This is why I make a big batch – because it pairs with so many Mexican recipes and is such an easy way to add flavor. 

Storing and Reheating Homemade Red Enchilada Sauce

Keep red sauce in an airtight container in the refrigerator for up to a week. Note that it will likely stain plastic containers.

You can freeze homemade red enchilada sauce for up to 4 months. Store in a freezer-safe container or jar, leaving some room at the top for the liquid to expand.

Or if your freezer is jam-packed like mine, divide the sauce into a freezer bag and lay it flat once they are sealed shut. 

Then, you can stack them or store them upright in a bin once solid.

To use frozen red sauce for enchiladas, defrost in the refrigerator and reheat gently in a medium-sized pot on the stove.

Enchiladas Red Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Red Enchilada Sauce Recipe

My Red Enchilada Sauce Recipe makes a rich, perfectly smooth, spicy, and delicious sauce in just 20 minutes!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 makes 32 ounces

Calories 87cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1/2 cup unsalted butter 1 stick
• 1/4 cup all-purpose flour
• 1/2 cup New Mexico chili powder 8 tablespoons
• 2 teaspoon ground cumin
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon unsweetened cocoa powder
• 14 ounce can fire roasted diced tomatoes pureed
• 3 cups chicken stock

Instructions

• Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.
• Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.
• Serve and enjoy!

Notes

If sauce gets too thick, add a splash of water to thin it out a little.

You can substitute tomato sauce for the diced tomatoes if necessary.

Recipe can be halved, simply use 1/2 of the ingredients and follow the recipe.

One recipe replaces 2 (16 ounce) cans of enchilada sauce in recipes.

Sauce can be frozen up to 4 months, in a sealed container. To use, simply defrost and reheat.

Nutrition

Serving: 1 | Calories: 87cal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 307mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 2mg

Originally published June 2015, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Red Enchilada Sauce Recipe appeared first on The Slow Roasted Italian.

When there just never seems to be enough time to make dinner, you need recipes that are simple, fast and flavorful. 

That is the exact time to make my 5-5-5 brown beef gravy!!

Making homemade gravy with flour and broth is so much easier than working with pan drippings. 

You don’t need to wait for anything to cool, strain out any unwanted fat, or go through the whole process of cooking the meat beforehand. 

Plus, you can make it well ahead of time, saving you even more time on the day of. It’s so convenient! 

You’ll love the rich flavor that pairs perfectly with any simple recipe! This is the best gravy, ever!  

Just follow the recipe card below for all the details! Your gravy boat will be holding this perfect brown gravy in no time at all! It really is a great addition and such an easy gravy recipe to make. 

You’ll love the easy step-by-step instructions on how to make this delicious brown gravy! 

Best Ever Homemade Beef Gravy 

Why do I call this a 5-5-5 brown gravy recipe? Well, in 5 minutes and using only 5 ingredients, you can make 5-star gravy!! 

This flavorful brown gravy is perfect over egg noodles, meatballs, roasts, meatloaf, mashed potatoes, you name it! It is delicious and silky smooth!

I also love making my own brown gravy and pairing it with fried chicken or roast chicken, too. You can literally add this to any delicious meal for a rich, deep flavor. 

Don’t like beef gravy? Try this turkey gravy! Or if you need gravy to pair with pork, I’ve got you covered with my crockpot pork chops recipe. 

Spoon this rich brown gravy over our Boneless Steak Recipe for a hearty, steakhouse-worthy dinner the whole family will love.

Our Sheet Pan Meatloaf paired with this gravy adds a homemade feel to an already wonderful comfort food dinner!

Or our Smothered Chicken, it’s borderline the perfect dish to pour this homemade brown gravy!

Ingredient Notes & Substitutions

• Butter – You really need this to make the roux! I like to use unsalted butter and then season with salt at the end. 
  
• Flour – You can almost never go wrong with all-purpose flour. 
  
  It’ll yield a thick, luscious gravy that literally cascades over meat, potatoes, or whatever you want to add it to – my mouth is watering just thinking about it!
  
• Onion Powder – This is a good, basic flavor to enhance your gravy. You could use garlic powder but I think onion powder is perfect for our palates.
  
  If you want to get more advanced with your spices and seasonings, check out the FAQ below, where I detail ways to really dress up your homemade brown gravy!
   
• Beef Bouillon & Water – I lump these two together because they go hand in hand – you need the water to dissolve the bouillon! 

Tips For Making This Easy Brown Gravy Recipe

• Before making this think of all your favorite ways to enjoy this delicious gravy. It’s perfet with your favorite meat, great for a roast dinner, and even perfect with french fries, too!
   
• Don’t overboil the hot liquid. Just 2-3 minutes of simmering once this great gravy is boiling and it’s good to go. 

How to Make Gravy With Beef Broth

To make this homemade brown gravy recipe with beef broth, you’ll need to start by making a roux. It sounds fancy, but it’s super simple!

Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking! 

Let the mixture cook for a minute or so while that floury taste cooks away. This also helps so that you don’t have lumpy gravy, which no one likes! 

Follow up with the beef broth! Add just ¼ cup at a time, whisking thoroughly with each pour. Once it’s all been added, bring it to a boil. 

When a rolling boil is achieved, reduce the heat to a simmer for a couple of minutes… And you’re done! 

Storing and Reheating Homemade Brown Gravy

This beef gravy recipe can be made up to 5 days ahead of time. Keep the leftover gravy covered and stored in an airtight container and refrigerated until you’re ready to serve.

Don’t be alarmed when it comes out thicker – that’s supposed to happen! It’ll thin out when it’s reheated. Do so in a saucepan over medium heat. 

If it still isn’t as thin as you’d like, whisk in a tablespoon of beef broth.

Homemade Brown Gravy Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Brown Gravy Recipe (No Drippings) + Video

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 makes 2 cups

Calories 45cal

Author Donna Elick

Equipment

• glass measuring cup
• 2-quart saucepan
• whisk
• measuring cups for dry ingredients

Ingredients

• 2 cups water
• 4 teaspoons beef bouillon powder or 4 beef bouillon cubes
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon onion powder

Instructions

• Combine water and bouillon in a heat proof container (I use a 2-cup glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
• Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine.

  Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the ‘floury’ taste.
• While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute.
• Serve and enjoy!

Video

Notes

You can use chicken bouillon to create an amazing chicken gravy that is perfect for turkey or chicken dinners, especially Thanksgiving!
You can use chicken or beef stock or broth in place of the bouillon and water. Be sure to heat well.
This recipe stores in the refrigerator, covered for a week.
Be sure to whisk as you add the broth to get a smooth lump-free gravy.
The recipe doubles perfectly!!!

Nutrition

Serving: 1 | Calories: 45cal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 176mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 1mg

Originally published July 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Brown Gravy Recipe (No Drippings) + Video appeared first on The Slow Roasted Italian.

Recipe for Sweet and Sour Sauce

This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.

And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.

You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!

I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!

Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.

In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!

INGREDIENT NOTES

• Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
  
• Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
  
• Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
  
• Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
  
• Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
  
• Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.

VARIATIONS

Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.

Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.

Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!

SWEET SOUR RECIPE SAUCE FAQ

Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.

The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.

The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.

Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.

And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.

This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.

That’s the kind of consistency I want in my kitchen… and I bet you do too!

TOOLS NEEDED

• Medium saucepan
  
• Small mixing bowl
  
• Measuring cups and spoons
  
• Whisk
  
• Airtight container or jar (for storage)

Enjoy!

With love, from our simple kitchen to yours. 

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Recipe for Sweet and Sour Sauce + Video

This Recipe for Sweet and Sour Sauce is ready in less than 15 minutes and better than any takeout. Dip and drizzle to your heart's content!

Course Condiment, Sauce

Cuisine American, Asian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 396cal

Author Donna Elick

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 3/4 cup 6-ounces pineapple juice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup 6-oz apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1/4 cup water

Instructions

• Make the Slurry: In a small bowl, whisk together the 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
• Combine the Sauce Base: In a medium saucepan over medium-high heat, combine 3/4 cup 6-ounces pineapple juice, 1/4 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 3/4 cup 6-oz apple cider vinegar, 1/2 cup ketchup, and 1 tablespoon soy sauce. Whisk until the sugars dissolve.
• Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
• Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
• Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.

Video

Notes

Make-Ahead Tips: This sauce stores beautifully! Make it up to 5 days in advance and refrigerate in a sealed jar or container.

Reheating Tips: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or pineapple juice if it becomes too thick.

Freezing Tips: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before using.

Sweetness Control: If you prefer your sauce more tangy than sweet, reduce the brown sugar by a couple tablespoons to taste.

Vinegar Tip: Apple cider vinegar adds great flavor, but white vinegar can be used in a pinch.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 98g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 718mg | Sugar: 84g | Fiber: 0.4g | Calcium: 52mg | Iron: 1mg

Originally published October 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Recipe for Sweet and Sour Sauce + Video appeared first on The Slow Roasted Italian.

Recreate one of the most famous Marcella Hazan recipes — marinara sauce — in the comfort of your kitchen. 

This original recipe is the best pasta sauce and I love piling it high on a pound of pasta. Top with parmesan cheese, and you’re done! 

This is such a simple recipe for a home cook.

The entire cooking process to make Marcella Hazan’s tomato sauce isn’t difficult at all. The rich flavor literally makes this the perfect recipe. 

And yes, the leftovers from last night still taste amazing! 

This sauce recipe is a great topper for homemade pasta and really does have amazing flavor. I’ve made it numerous times, and it’s one of the best sauces I’ve ever had. 

This recipe will for sure stand the test of time in my kitchen, because it’s a great way to feed the family! 

Marcella Hazan Tomato Sauce

While you only need a few ingredients, there is no shortage of flavor or the incredible aroma wafting through your home.

Use these pizza breadsticks as a shovel to get all the tasty goodness into your mouth! Or devour these air fryer mozzarella sticks while dipping them into the sauce.

Hazan tomato sauce is delicious with all types of garlic bread and pasta too. You can also spoon it over some meatballs and spaghetti for some delicious comfort food.

How To Make Marcella Hazan Sauce

In less than an hour, you can whip up a batch of this delicious butter tomato sauce. It’s super easy!

Cook the tomatoes, butter, and onions using medium-high heat in a large pot. Simmer and cook for 45 minutes.

Gently break up the tomatoes with the back of a wooden spoon. 

Remove any chunks of onions, season with salt, and serve Marcella Hazan sauce with a pile of your favorite pasta.

Helpful Tips and Tricks

• Spice it up! If you are in the mood for some extra flavor, go ahead and add in some minced garlic, pepper, basil, oregano, or any other Italian spices and herbs.
  
• Make it extra smooth. Want the onion flavor but don’t like the chunks? No problem! 
  Simply transfer Marcella Hazan tomato sauce to a blender or food processor and give it a whirl.
  
• Salted butter works. Adding butter to the marinara sauce makes it richer. It’s an excellent change compared to sauces like my easy 5 minute marinara. 
  
  You may want to cut back on added salt if using salted butter, but the flavor is going to be amazing either way. 
  
• Feed a crowd! This recipe makes a large batch, for 12 servings! However, you can double or even triple the batch for more Hazan tomato sauce! 
  
  You will need to use a stock pot if you are making a larger batch. A little bit will go a long way so be aware of that the first time that you make it!
  
  It’s seriously the best thing to make that tastes just like it came from a classic Italian cook book! 
  
• Love onions? Add more! While onions are common in Marcella Hazan recipes, this sauce doesn’t have a strong onion flavor. 
  
  If you love lots of onions, go ahead and chop them small then add them to the tomatoes. 
  
  This genius recipe gives you the flexibility to add a halved onion or sweet onions. I’ll also toss in a generous pinch of salt and some black pepper as well. 
  
• If you’re a fan of garlic, throw in an extra clove of garlic or two. You’ll get rave reviews, so no matter how you make this delicious tomato sauce. 
  
  It’s a delicious sauce no matter the variety! (and likely, you won’t even have enough sauce because people will gobble it up!)
  
  I find the flavor of Marcella Hazan tomato sauce to be more like the marinara sauce you find in Southern Italy, which is not overpowered by onions.

Hazan Tomato Sauce FAQ

Butter Tomato Sauce Serving Suggestions

The options are endless! Mix the Marcella Hazan tomato sauce into eggs, top a piece of toast, mix it into pasta, or ladle it over pizza dough. 

It’s just as delicious added to sandwiches and roasted veggies. The flavor of the San Marzano tomatoes go with just about anything and all types of other Italian food. 

Enjoy!

With love, from our simple kitchen to yours.

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Marcella Hazan’s Tomato Sauce Recipe (With Butter)

Marcella Hazan Tomato Sauce is a rich, classic marinara sauce recipe. This simple sauce is absolutely packed with authentic Italian flavor!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 158cal

Author Donna Elick

Equipment

• 4-6 quart covered pot

Ingredients

• 28 ounces San Marzano whole tomatoes
• 1 cup unsalted butter
• 3 white onions peeled and chopped in half
• salt to taste

Instructions

• Add the tomatoes, butter, and onions to a large pot over medium high heat. Bring to a simmer and then reduce to medium heat.

  Allow the sauce to simmer for 45 minutes, stirring occasionally, breaking up the tomatoes with a wooden spoon as they cook.
• Discard the onion and season to taste. Serve over freshly cooked pasta with parmesan cheese.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 98mg | Sugar: 3g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published August 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Marcella Hazan’s Tomato Sauce Recipe (With Butter) appeared first on The Slow Roasted Italian.

Trust me – once you try homemade basil pesto, you’ll never go back to store-bought again!

I always think it’s so amazing that pine nuts and parmesan cheese make such a delicious, versatile sauce. 

Homemade pesto is so much better than store-bought pesto, and I just love the flavor of the fresh ingredients. 

The fresh flavor of traditional pesto pairs so well with spaghetti squash, as a sandwich spread, bow tie pasta, zucchini noodles, and more. 

The great thing about making a jar of pesto, is that you’ll be able to use the pasta sauce over and over again. 

Fresh Basil Pesto

Not only are the flavors so much more vibrant, but it’s easy to make adjustments to suit your personal preferences.

Use this pesto sauce to make any of my amazing recipes like chilled pasta salad, chicken bellagio, chicken pesto pasta, or a quick and easy tortellini dish.

It’s absolutely incredible tossed into our Easy Pesto Pasta! Homemade pesto sauce makes this bowl of pasta feel like pure comfort.

Watch the video to see how easy it is to make this pesto sauce recipe! Look for it in the recipe card, at the bottom of this post.

Recipe Tips and Tricks

• Choose high quality oil. With such a simple recipe, the flavor of each ingredient really comes through. Invest in a nice bottle of extra virgin olive oil – you won’t regret it!
  
• Skip the minced garlic. Fresh garlic cloves blend seamlessly with the other ingredients and don’t have a bitter aftertaste.
  
• Brighten it up. A squeeze of fresh lemon juice is a wonderful addition if it seems like your pesto basil sauce is missing something. 
  
• Need a bigger batch? Easily double the triple the amounts as long as there is room in your appliance. I like to make a big batch of pesto because it’s one of my favorite recipes to make! 
  
  Or, make multiple smaller batches and stir them all together so the flavors are well balanced. As long as you have room in a high-powered blender, go for it.
  
  It’s an easy way to prep and prepare what’s sure to become your new favorite pesto recipe. 

Serving Suggestions

The possibilities are simply endless! Obviously, you can’t go wrong by stirring this into freshly cooked pasta, but don’t let your imagination stop there.

The bright green color of this great recipe not only catches the eye – it makes it great for dipping, too! 

• Dip crackers, sliced veggies, or any of your favorite finger foods into this pesto basil sauce.
• Spread it on sandwiches and wraps for a punch of garlicky herb flavor, or use it to jazz up a gourmet burger.
• Brush over grilled chicken, steak, fish, and shrimp. Even simple veggie kabobs will benefit from the extra flavor.
• Stir some into cooked rice and mashed potatoes, or add a dollop to chowder and soups.
• Combine with extra olive oil, mayonnaise, and more to create a variety of salad dressings and sauces.
• Bake it into breads and rolls for a fragrant and savory twist.
• Flavor homemade meatballs or use it as pizza sauce instead of the classic marinara.
• Create a hearty breakfast by layering a spoonful between eggs and toast.

Basil Pesto Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Great Ways to Use Pesto Sauce

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Fresh Basil Pesto (Easy Homemade Recipe) + Video

Fresh Basil Pesto has many uses, and it’s easy to make at home. Use this recipe to make a delicious, vibrant pesto Genovese!

Course Condiment

Cuisine Italian

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 2 cups

Calories 236cal

Author Donna Elick

Equipment

• food processor

Ingredients

• 3 cups packed fresh basil leaves
• 1/3 cup toasted pine nuts
• 3 garlic cloves
• 2/3 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Instructions

• Combine all ingredients (except olive oil) in the bowl of a food processor. Pulse until it forms a smooth paste. Scrape down the bowl (if necessary) and through the pour spout with the processor running, slowly add the olive oil. Pour into an airtight container and refrigerate until needed or serve immediately.

Video

Nutrition

Serving: 1 | Calories: 236cal | Carbohydrates: 2g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 438mg | Sugar: 1g | Fiber: 1g | Calcium: 93mg | Iron: 1mg

Originally published June 2012. Updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Fresh Basil Pesto (Easy Homemade Recipe) + Video appeared first on The Slow Roasted Italian.

Making a mouthwatering Italian dinner that your family will love doesn’t get much simpler than with my homemade pasta sauce recipe!!!

This great recipe is perfect for busy weeknights and my go-to recipe. The simple ingredients are so much better than store-bought pasta sauce, and home cooks will agree.

Forget about the jarred sauce, and make this easy homemade spaghetti sauce on your own. The steps on the recipe card are easy to follow – and you’ll have creamy sauce in no time at all! 

Simple Pasta Sauce

Tangy, smooth, and bursting with heavenly, aromatic Mediterranean flavors, this quick and simple marinara sauce has a boatload of uses! 

Of course, it’s fabulous over pasta like spaghetti – this is kind of a given. But, I also use it in Italian casseroles, like Chicken Parmesan Pasta. 

Traditionally, marinara is intended to be used as a dipping sauce. It’s a fabulous fit with my recipes for Air Fryer Garlic Knots, Air Fryer Arancini, and Italian Garden Breadsticks!

This sauce is absolutely made for our Baked Italian Meatballs — simmer them together for 20 minutes and you’ve got a classic Italian dinner the whole family will rave about.

And if you love this easy pasta sauce, you’ll love the same variation in my Easy Bolognese Pasta Bake!

Ingredient Notes and Substitutions

• Fire Roasted Tomatoes With Garlic– There are all kinds of jarred and canned options to choose from, so any brand will do. 
  
  To cut back on the sodium, start with a low sodium sauce, then add salt to taste just before serving. I prefer using canned tomatoes or whole tomatoes, but that’s because it’s a personal preference because it’s such a time savor.
  
  When making your own sauce, you can use either. Just know that fresh vs canned does change the consistency of the sauce and you might have to add more seasonings, etc. 
  
• Italian Seasoning – If you have dried oregano, basil, rosemary, and thyme, you can make homemade Italian seasoning instead of using a premade blend.
  
  If you do make it yourself, don’t hesitate to use the Italian seasonings you like best.
  
• Red Pepper Flakes – If you don’t like spicy marinara, you can leave this out — but I recommend using at least a pinch! 
  
  Substitutes include cayenne pepper and paprika, though they are not as spicy as crushed red pepper flakes.

You can also keep this easy pasta sauce simple and use salt and black pepper for taste. I like to add a little heat, but it’s not a requirement. (and it’s not a good idea to make it spicy if you’re the only one that likes spice!)

Fresh minced garlic is also super yummy in this easy homemade pasta sauce. 

For another sauce that’s just as quick and versatile, our Easy Pesto Pasta uses garlicky pesto & spaghetti noodles to create a simple bowl of pasta that’s fresh & tasty!

Tips for Amazing Pasta Sauce

1. Leave it a bit chunky.

Don’t puree it completely! Marinara is best with a bit of texture and body to it. 

So give it a few pulses, check the consistency, and don’t be afraid to leave some tomato chunks in there.

2. Adjust the spiciness.

Increase the red pepper flakes to 1 teaspoon for more heat. If that’s still not spicy enough, add a small pinch of cayenne pepper. 

3. Use fresh aromatics.

You can use fresh onions, garlic, and herbs if you happen to have them on hand. 

This homemade pasta sauce recipe intentionally uses shortcuts, because I wanted a quick and simple pasta sauce. 

But, if you have time and desire, feel free to add some home cooked touches to your marinara sauce!

Storing, Freezing, and Reheating

Leftovers of the homemade pasta sauce recipe need to be refrigerated and used up within 4 days. 

Be sure to store it in an airtight container, such as a mason jar, to maximize its shelf life

For longer storage, your marinara can be frozen for up to 3 months without losing flavor.

Don’t reheat the sauce too many times, because it loses flavor each time it’s reheated. Instead, only heat up as much as you need and store the rest in the fridge. 

Heating, cooling, and reheating is just an open invitation for bacteria to grow.

Marinara Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Quick Homemade Simple Pasta Sauce Recipe (5 Minutes)

A simple pasta sauce with fresh, robust flavors is much better than store bought. This recipe for easy marinara sauce takes just 5 minutes!

Course Pantry Staple, Sauce

Cuisine Italian

Method Blender

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4 makes 24 ounces

Calories 69cal

Author Donna Elick

Equipment

• can opener
• measuring spoons
• blender OR
• immersion blender

Ingredients

• 14.5 ounces fire roasted tomatoes with garlic
• 15 ounces tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes for spicier sauce, use more, up to 1 teaspoon

Instructions

• Add all ingredients to a blender. Pulse on High power until pureed.
• Pour into a medium saucepan over medium-high heat. Cook until warmed through, about 3 minutes.
• Serve and enjoy.

Nutrition

Serving: 1cup | Calories: 69cal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1245mg | Sugar: 9g | Fiber: 3g | Calcium: 70mg | Iron: 2mg

Originally published January 2013. Last updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Quick Homemade Simple Pasta Sauce Recipe (5 Minutes) appeared first on The Slow Roasted Italian.

Have you ever ordered the mashed potatoes from KFC® and thought, “Wow, I wish I could make gravy this good!” 

Well, now’s your chance to enjoy it any time of the year! After all, a great gravy can turn an average dinner into a 5 star meal with just one spoonful!

I’ve been making this copycat KFC gravy recipe for years, and it literally tastes like the real thing.

Not only is it an easy brown gravy recipe to make, but it’s such a simple copycat recipe, too.

I’ve found that it’s the perfect complement to mashed potatoes or pairs really well with fried chicken or popcorn chicken. 

The gravy consistency is also something that I really like, because it’s not too thick or too thin. 

Now that you have this original recipe, there’s no reason to spend big bucks at a restaurant. Gather the simple ingredients needed to make this KFC style gravy – and enjoy! 

KFC Gravy Recipe

I honestly believe that brown gravy from scratch is the best gravy for mashed potatoes, and KFC gravy hits the bullseye! 

It cascades over the potatoes, coating every bite in a velvety, savory flood of flavor. 

And if it spills onto your chicken or beef, rolls, or veggies, that’s even better! It’s delicious on everything!

We pour it over our pan-seared Smothered Chicken and it makes it the ultimate comfort food dinner!

Spoon this homemade brown gravy over our Sheet Pan Meatloaf and watch the crowd go wild!

At the end of the day, though, you can’t make a KFC gravy recipe without also making KFC mashed potatoes! 

I also have recipes for gravy to serve with turkey and a faster and easier 5-Minute brown gravy recipe, for when you’re really in a time crunch.

Recreate even more KFC at home with our Copycat KFC Mac and Cheese that’s just like the creamy, cheesy side from the restaurant!

Ingredient Notes and Substitutions

• Beef Bouillon and Chicken Broth – Using both beef broth and chicken broth deepens and fills out the flavor. But if you want to use just one or the other, you can!
  
• Unsalted Butter – To form the base of the roux (a fat and flour paste that thickens sauces), you can use unsalted butter or an equal amount of vegetable oil for the best results. 
  
• Onion Powder, White Pepper, and Sea Salt – We’re using very basic seasonings for a reason! However, if you want to vary, add your own little secret blend of herbs! 
  
  The chicken and beef stock come with their own profile of spices. You can always add more seasonings to taste later.

KFC Gravy Recipe FAQ

Tips for Making Brown Gravy from Scratch

1. Consider using pan drippings or chicken cracklings. 
   One of the easiest things about this KFC gravy recipe is that it doesn’t require any trimmings. 
   
   However, you can definitely add them if you have them! That’s the secret to the flavor of the restaurant’s gravy!
   
   Pan drippings and/or any browned, fried bits of chicken, turkey, beef, or pork can be tossed into the roux for extra flavor.
   
2. Brown the roux.
   Don’t rush the second step of this recipe. Wait until the roux is truly a beautiful golden brown color before adding the broth. 
   
   You won’t believe the difference that browned flour makes to a recipe!
   
3. Cook it slowly, and monitor the heat.
   You’ll notice that this KFC gravy recipe doesn’t call for searing or boiling anything. 
   
   The reason for this is, if the liquid heats too quickly, all of the ingredients may separate, or worse, clump up. 
   
   This can totally ruin all of the flavors and textures you had to work hard to build.

Storing and Reheating Leftover KFC Gravy

I probably don’t need to tell you to serve your gravy right away, while it’s still piping hot. 

But if you happen to be making this recipe ahead of time, you can do so up to 7 days in advance without too much of a change in taste and consistency.

To reheat, return to a pot on the stove and bring to temperature slowly. Once it gets nice and hot, just spoon it over everything and anything on your plate!

Enjoy!

With love, from our simple kitchen to yours.

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KFC Gravy Recipe Copycat (Easy Homemade Brown Gravy)

KFC Gravy recipe creates a creamy, smooth brown gravy from scratch that tastes like the restaurant’s. The best gravy for mashed potatoes!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 makes 3 cups gravy

Calories 91cal

Author Donna Elick

Equipment

• sauce pan
• whisk

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1/4 teaspoon onion powder
• 1/8 teaspoon white pepper
• 1/4 teaspoon sea salt plus more to taste
• 2 cups chicken broth
• 1 cup water
• 1/2 teaspoon beef bouillon granules

Instructions

• Melt butter in a saucepan over medium heat.
• Add flour, onion powder, white pepper, and salt to the melted butter and stir to make a smooth paste (roux). Continue cooking over medium heat for 1-2 minutes, just until the roux begins to brown.
• Whisk the mixture continuously while slowly adding chicken broth to the pan until a smooth liquid forms.
• Add the water and bouillon and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 1-2 minutes.
• Season to taste with additional salt and pepper, if desired.
• Remove from heat and serve over hot mashed potatoes.
• Store in a sealed container in the fridge, for up to 7 days.

Notes

KFC gravy uses the browned bits from frying chicken to season their gravy. If you have browned bits in a pan from cooking chicken, you can start this recipe right in the same pan, adding the butter to the browned bits and continuing the recipe as written. Please note, you will have those bits and pieces in your finished gravy – it will not be perfectly smooth.

Using both chicken broth and beef bouillon adds an extra level of flavor to the gravy. You can substitute 1 cup of beef broth for the water and bouillon or just use an extra cup of chicken broth instead of the beef altogether.

Whisking the liquid ingredients intoto the flour paste very slowly is the best way to prevent lumps from forming in the gravy.

You can use vegetable oil instead of the butter to make gravy. You will still want to brown the oil/flour mixture to add flavor to the flour.

Nutrition

Serving: 1 | Calories: 91cal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 431mg | Sugar: 0.4g | Fiber: 0.2g | Calcium: 8mg | Iron: 0.3mg

Originally published August 2022, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Gravy Recipe Copycat (Easy Homemade Brown Gravy) appeared first on The Slow Roasted Italian.

This is one of my favorite ways to use fresh tomatoes! And if you’ve never eaten homemade tomato sauce, you’re in for a treat.

In my opinion, this is the best way to make a flavorful sauce for the whole family to enjoy. 

Not only does it have the best flavor, but it’s a great recipe to make when you want to use up a lot of tomatoes.

I’ve whipped up this easy roasted tomato sauce during the summer months when I’ve had tomatoes from the garden literally coming out of my ears! 

Plus, making your own roasted tomato sauce gives you options on how to use it. A dipping sauce is a great way to extend the use, or adding it to tomato soup for richness is yummy as well. 

This homemade sauce is a must with any pasta dish, which is literally one of my favorite things to make during the weekends.

You can also use it as a homemade marinara sauce by adding some Italian seasoning to it! Oh, and don’t forget that it makes a delicious pizza sauce, too! 

Once you make this delicious roasted tomato sauce, you’ll never want store-bought pasta sauce again.

There’s just nothing quite like the flavor of this simple roasted tomato sauce, which is literally why I make it all the time! (and if you’re a fan of spicy, adding some red pepper flakes to the tomato mixture is a super simple way to kick up the heat!)

Enjoy every bite of this finished sauce – the simple ingredients really do bring maximum flavor! Check out the printable recipe card below for the steps! 

Roasted Tomato Sauce

It’s amazing how much flavor is packed into such a tiny jar! All you need are a few fresh ingredients and some pantry seasonings to make a restaurant-worthy pasta sauce.

If you like how these tomatoes come out roasted from the oven, you’ll love our Italian Caprese Salad! Plus, we add fresh mozzarella and basil for an added touch of magic.

Have you had a chance to make my homemade tomato paste yet? It’s so easy to make right in your crockpot. Or try this salsa, another popular roasted tomato recipe.

Sun drying is the perfect way to store tomatoes in the wintertime. I eat these Rosemary Basil Sundried Tomatoes like candy!

To see us make oven roasted tomato sauce from start to finish, watch the video in this post!

Best Tomatoes for Roasted Tomato Pasta Sauce

Roma tomatoes are the best option for oven roasted tomato sauce. They have very few seeds, low water content, and a dense, meaty texture.

Some people like to remove the seeds when they make tomato sauce, while other people leave them in. It’s up to you. 

If you experiment with other varieties, removing the seeds is a must. You may also find that your roasted tomato sauce comes out a bit thinner.

Tips for Making Slow Roasted Tomatoes

• Fresh onion and garlic impart loads of flavor.

While I have made this recipe without them, I don’t recommend doing so. 

It takes just a few minutes to chop them up and add them to the pan — and the results speak for themselves.

• Rotate pans if doubling the recipe.

And don’t think you can cheat by squeezing all of the tomatoes on the same pan!

If things are too crowded in the oven, the veggies will steam rather than roast, which will greatly affect the flavor of the sauce.

• Watch the clock if you remove the seeds.

Doing so will cause the tomatoes to roast faster, so start checking them after 1.5 hours.

Once they look slightly caramelized, it’s time to turn up the heat!

Serving Suggestions

You can use this roasted tomato pasta sauce in the same way that you use traditional spaghetti sauce or marinara. Just serve it over your favorite pasta! My suggestion? Pair it with this easy chicken linguine for the perfect date-night dinner!

Or, if you prefer a low carb option, you can serve it over zucchini noodles or spaghetti squash.

This roasted tomato sauce is also incredible in homemade lasagna and on freshly tossed pizza dough.

Storing and Freezing Oven Roasted Tomato Sauce

This roasted tomato recipe makes about 3 cups of sauce. If you want to make extra so you can enjoy homemade roasted tomato sauce in the winter, you can!

Divide into freezer-safe containers or freezer bags and it will stay good for 3 to 4 months.

Or, you can keep homemade tomato pasta sauce in the refrigerator for up to 5 days.

Canning Slow Roasted Tomatoes

This is another easy way to extend your harvest. You will need a water bath canner. 

Be sure to consult the canning guide to ensure proper acidity levels and storing methods.

When properly sealed in Mason jars, slow roasted tomatoes will keep for 12 to 18 months in a cool, dark place.

Once blended, roasted tomato pasta sauce will keep for up to 1 year.

Roasted Tomato Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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BEST EVER Roasted Tomato Sauce Recipe + Video

This Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch. It’s that good!

Course Sauce

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 12 makes 3 cups

Calories 48cal

Author Donna Elick

Ingredients

• 18 ripe Roma tomatoes Paste (halved and cored)
• 3 cloves garlic finely chopped
• 1/2 small yellow onion diced
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon granulated sugar
• 1 tablespoon Italian seasoning
• 2 tablespoons fresh basil finely chopped
• 1 tablespoon fresh rosemary finely chopped

Instructions

• Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat mat.
• In a microwave-safe bowl combine onion, garlic, and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic and onion.
• Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine. Sugar will help cut the acidity of the tomatoes.
• Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all of the tomatoes are well coated.
• Place the tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary, and any remaining olive oil mixture from the prep bowl.
• Place tray on middle rack in oven. Cook for 2 hours. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
• Turn the oven up to 400°F and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
• Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.

Video

Notes

If you are doubling the recipe be sure to rotate the pans ½ way through.

The tomatoes will cook faster if you remove the seeds, so watch your time.

I have also made this without the onions and garlic. I put the tomatoes on the pan and drizzled the olive oil over them. Then sprinkled with the remaining ingredients. The fresh garlic and onion impart such a deep level of flavors that I would recommend using these ingredients.

Nutrition

Serving: 1 | Calories: 48cal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 194mg | Sugar: 1g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published June 16, 2011. Updated and republished December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post BEST EVER Roasted Tomato Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Homemade spice blends are just the best!! Not only are they cheaper than the pre-made, store-bought stuff, but they’re also way fresher and tastier. 

I think you’ll flip for this incredible blend of Mexican spices!! It’s better than anything that you’ll buy at the grocery store, and making your own authentic flavor is perfect for Mexican recipes, Taco night, or when you need to add great flavor to some of your favorite dishes. 

I always make a big batch of this homemade blend because it’s such a yummy Mexican seasoning mix.

It has a little big of a smoky flavor, and tastes so good when added to ground meat, or even sprinkled on fish tacos! You can also vary the spice levels for more authentic Mexican flavors. 

Mexican Seasoning

This Mexican spice mix gives a smoky and savory flavor, without being salty or too spicy — it’s just perfect! 

Instead of overwhelming your meals, you’ll just enhance them! And that’s just the way a great spice blend should work.

If you like making your own spice blends, you will want to try out my Tex-Mex and homemade taco seasoning recipes next! 

Those recipes use a few different Mexican spices than this Mexican seasoning recipe, for a completely different but equally tantalizing, tongue-tingling flavor!!

Ingredient Notes and Substitutions

• Chili Powder and Chipotle Chile Powder – I want to differentiate between these two spices. 
  
  Regular chili powder is a blend of seasonings, whereas chipotle chile powder is made entirely of dried, smoked, and ground chipotle chile peppers.
  
• Paprika – You can use either Hungarian sweet or regular smoked paprika in this recipe. 
  
  The Hungarian sweet isn’t as hot, and isn’t as traditional as smoked paprika. But use whichever you like best!
  
• Cumin – I just love adding this warm, earthy spice to my seasoning blends! It goes well with basically everything. 
  
  If you don’t have it around, you could try grinding some coriander instead — the two are very similar!
  
• Oregano – Mexican oregano is, of course, preferred. The flavor is close to marjoram and is your best substitute!
  
• Onion and Garlic Powder – These two are a can’t-miss in any Mexican spice blend and homemade fajita seasoning! 

Tips for the Best Homemade Mexican Spice Blend

• Grind your own spices.

Nothing matches the taste of freshly ground ingredients. 

A mortar and pestle is a great investment, and you’ll use it all the time! Otherwise, a coffee bean grinder works well.

• Control the heat.

One of the best things about making homemade seasoning blends is that you can completely control the spice level. 

For example, chipotle powder is spicier than regular chili powder — add some extra if you want to. You can even add cayenne for more heat!

• Save the shaker.

The next time you use the last of a store-bought spice shaker, save it to store a homemade spice blend! 

Just rinse it out well, and be sure it’s completely dry before storing anything in it.

• Make it in bulk! 

You can easily double or triple this Mexican seasoning blend. It keeps for a very long time. If you make a lot of Mexican cuisine, it’s worth making this blend in bulk!

Mexican Seasoning Recipe FAQ

Other Uses for Mexican Spice Mix

There are so many ways to enjoy this homemade Mexican seasoning! 

I like to add it to grilled meats and ground hamburger when making fajitas or tacos. It also makes a great dry rub or the base of a wet marinade.

I often add it to other recipes to kick up the flavor. For example, in my copycat recipes for the Taco Bell Burrito Supreme, Chicken Quesadilla, and Carnitas. 

But you can also sprinkle this combo on stir-fried or roasted vegetables! Fried eggs and omelets would be 10x tastier with just a dash of Mexican seasoning as well. 

Storing Your Mexican Spices

You want a good, airtight container with a wide opening so that you can easily measure out scoops. 

A glass jar does the trick for me! As I mentioned earlier, I’ll also keep some in a leftover spice shaker to store in my cabinet.

Regardless of the container, keep it somewhere cool and dry. Stored properly, this blend will last you a year!

Enjoy!
With love, from our simple kitchen to yours. 

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Other Mexican Recipes

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Best Ever Homemade Mexican Seasoning Blend Recipe

My homemade Mexican Seasoning blend is not too spicy and can be used to flavor meat, veggies, your favorite Mexican recipes, and more!

Course Pantry Staple

Cuisine Mexican

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 tablespoons

Calories 25cal

Author Donna Elick

Equipment

• small bowl
• whisk

Ingredients

• 1/2 cup chili powder
• 1/4 cup paprika see Notes
• 1 tablespoon ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chipotle chile powder
• 2 teaspoons dried oregano leaves

Instructions

• Add all ingredients to a small bowl; whisk to combine.
• Pour into an airtight container and store in a cool, dry location for up to 6 months.

Notes

Any flavor of paprika may be used, but I prefer a sweet Hungarian or a smoked variety.

Nutrition

Serving: 1 | Calories: 25cal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 124mg | Sugar: 1g | Fiber: 3g | Calcium: 33mg | Iron: 2mg

Originally Published July 2011, updated and republished October 2024

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