Roasted Tomato Sauce

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Today I’m sharing with you one of my all time favourite recipes – my Roasted Tomato Sauce. It’s so simple, yet so versatile, not to mention so nourishing and delicious. It’s the perfect alternative to store-bought (long-life):

  • Tomato Sauce – which is often full of preservatives and sugar;
  • Tomato Passata – anything with a long shelf life always leaves me mystified as to it’s nutritional quality;
  • Tomato Paste – as above
  • Pasta Sauce –  again, as per the above – it’s often packed with ingredients our bodies don’t need and of little nutritional value. Not to mention, this stuff doesn’t even taste good.

This recipe on the other hand will blow you away. The flavour is rich, the colour is bright and it’s perfect for everything from using as a dipping sauce, to making pizzas, pasta or even spreading on a sandwich. However you like it, just enjoy! xx

roasted tomato sugo photo

A few FYI’s before you get started

  • The riper the tomatoes, the sweeter and the deeper the colour will be.
  • Using the convection oven mode will prevent the tomatoes from burning, which can happen when using the fan-forced mode over a long duration.
  • The longer the tomatoes cook, the more dehydrated they will become, which will result in a more intense and naturally sweet flavour.
  • To vary the flavour, substitute the basil for other herbs such as oregano and/or parsley

Makes 1 large jar

Tools

  • Large baking tray
  • food processor or blender

Ingredients

  • 12 ripe roma tomatoes
  • 4 garlic cloves, peeled
  • 2 birds eye chilies, finely chopped
  • sea salt and cracked black pepper
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 tsp apple cider vinegar
  • 6 fresh large basil leaves

Method:

  1. Set oven to convection mode and preheat to 140 degrees Celsius.
  2. Slice tomatoes lengthways into quarters.
  3. Semi-crush garlic cloves with a flat knife, so that they remain in one piece.
  4. In a large bowl, combine the tomatoes, garlic and chilli. Season with seasalt and cracked black pepper and coat liberally with the EVOO.
  5. Transfer to a large baking dish, spreading the tomatoes as evenly as possible.
  6. Roast in the oven for 1.5 hrs until well-cooked, tender and fragrant.
  7. Transfer the roasted tomatoes to a food processor, or blender. Add the apple cider vinegar and basil leaves and process/pulse to combine, forming a thick sauce texture.
  8. Season further if required.

Storage

  • Will keep in fridge for up to 2 weeks in a jar.
  • Alternatively store small portions in small freezer bags or containers for up to 3 months and defrost and use fresh as required.

Serving Suggestions

  • As a pizza base sauce
  • As a dipping sauce
  • As an accompaniment to grilled chicken or fish
  • As a pasta sauce with freshly grated parmesan
  • Use in recipes where ‘tomato paste’ is called for
  • Tossed through lightly steamed green beans, served either hot or cold side dish

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