Description
This vibrant roasted tomato sauce bursts with deep, caramelized flavors from slow-roasted tomatoes and garlic. Perfect for pasta, pizza, or as a dipping sauce, this easy recipe transforms simple ingredients into a rich, aromatic condiment that tastes like summer in a jar.
Ingredients
Scale
- 2 kg (approximately 4lb) ripe tomatoes (preferably a mix), quartered or roughly chopped
- 2–3 tablespoons olive oil
- 4–6 garlic cloves, peeled (left whole)
- 2 sprigs fresh rosemary
- Small handful of fresh thyme leaves
- ½ teaspoon chili flakes/red pepper flakes
- 1 teaspoon salt
- Black pepper to taste
- For the sauce:
- 2 red onions, finely chopped
- 2–3 garlic cloves, thinly sliced
- Salt and pepper to taste
- 1–2 teaspoons sugar (optional)
- ½–1 cup vegetable stock
Instructions
- Preheat oven to 200°C (390°F). Arrange tomatoes and whole garlic cloves on a baking tray. Drizzle with olive oil and scatter rosemary, thyme, chili flakes, salt, and pepper over the top.
- Roast for 45-60 minutes until tomatoes collapse and caramelize at the edges. Remove herb stems and blend mixture until smooth.
- In a saucepan, sauté chopped onions and sliced garlic in olive oil until soft. Add blended tomato mixture and ½ cup vegetable stock. Simmer for 15 minutes.
- Adjust consistency with more stock if needed. Season with salt, pepper, and optional sugar to balance acidity.
Notes
Tips: Use canned tomatoes off-season ➔ Storage: Keeps refrigerated for 1 week or frozen for 6 months ➔ Substitutions: Fresh oregano can replace thyme ◾ Omit chili flakes for mild sauce
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: B
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted tomato sauce, homemade pasta sauce, easy Italian sauce