Roasted-Tomato Sauce

This vegetarian tomato sauce is delicious on pasta, or as a base for other sauces and soups. It freezes well, so just make up a batch and use as and when as you need it. At some point, I think I’ll use our “Big Green Egg” to roast the tomatoes to see how the sauce would work with a more smoky flavour.  Below is the basic sauce – it’s pretty quick and easy, and tastes great.

2-4 lbs ripe tomatoes (tomatoes on the vine seem to have the most flavour, but Roma tomatoes work quite well too)
3-4 Cloves Garlic
3-4 tbs Olive Oil
Salt & freshly ground black pepper

Cut the tomatoes in half and arrange cut side up in an oven-proof dish. Finely chop the garlic and immerse in olive oil. We sometimes have a jar of crushed garlic in olive oil in the fridge – that works well here.

Drizzle the olive oil and garlic onto the tomato halves, then lightly season with salt and freshly ground black pepper.

Cook in an oven at about 375 F (190 C, Gas Mark 4) for about 40 minutes until the tomatoes are soft and any flakes of garlic are starting to char.

Tomatoes straight from the oven
The completed Sauce

Press the tomatoes through a sieve with a wooden spoon, throw away the skins and seeds, use the sauce immediately or freeze. I found pressing the tomatoes through a sieve to be quite hard work – a food-mill makes very short work of this. With a food mill, you can make this sauce in bulk with little effort, and freeze it until you need it.

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