Oven Roasted Tomato Sauce

Adapted from Barefoot Contessa


  • 2 tablespoons olive oil
  • 1 medium Spanish onion, roughly chopped
  • 3 cloves of garlic, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1.5 teaspoons dried oregano
  • 2 (28-ounce) cans peeled plum tomatoes
  • 1.5 teaspoons Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons fresh oregano


  1. Preheat oven to 375 degrees.
  2. Heat the olive oil in a large oven proof sauté pan over medium heat.
  3. Add the onions and garlic and cook for about 5 minutes until translucent.
  4. Add the red pepper flakes and dried oregano and cook for 1 minute more.
  5. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add salt and a pinch of black pepper.
  6. Cover the pan with a tight fitting lid and place it in the oven for 1.5 hours. Remove the pan from the oven and let cool for 15 minutes.
  7. Use an immersion blender or place the tomato sauce into a blender and puree in batches until it’s a smooth consistency. Return to the pan.
  8. Reheat the sauce and add 2 tablespoons fresh oregano.
  9. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more.