My super easy recipe for Roasted Tomato sauce uses only 5 ingredients and tastes amazing.
If you’ve been following me for a while on Instagram you’ll know how much I love using fresh, free produce. Over the summer I was given a few bags of cherry tomatoes by a friend so I decided to make my epic Roasted Tomato Sauce. If you grow your own tomatoes, this is a great way to use up a lot in one go.
For this recipe I’m using cherry tomatoes as that’s what I was given. But you could using any variety and size of tomatoes. I would just chop bigger ones in half. If you don’t grown your own tomatoes (or know someone who does!) the end of summer is a great time to pick up big bags of tomatoes for next to nothing from your local greengrocer.
HOW TO MAKE roasted tomato sauce:
Start by pre-heating the oven to 170°C. Wash your tomatoes in a colander and shake off to dry. Scatter the tomatoes and garlic over a baking tray then drizzle with olive oil. Season with salt and place in the hot oven for 30 minutes.
When the tomatoes are cooked, remove from the oven and allow to cool. Place the cooled tomato mix in the blender with a handful basil and blitz until smooth. Store in the fridge for up to a week or freeze in an airtight container.
This sauce can be stirred through any type of pasta for a quick and easy meal. The basis for this recipe came from one of my all-time favourite pasta meals Roasted Tomato and Prawn Pasta.
COMMON QUESTIONS ABOUT roasted tomato sauce:
What meals can I use this sauce in? For a quick meal, I serve this sauce with cooked pasta. You could spaghetti, penne, spirals, ravioli etc. You could also throw some in your lasagne or bolognese. It is also great as a tomato sauce base on pizzas or spread on bruschetta.
How long does this sauce keep for? This sauce should keep for up to a week in the fridge and up to three months in the freezer.
Pin this post to your sauces board on Pinterest and save it for later
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
- 800g tomatoes
- 3 Tbsp olive oil
- 6 cloves of garlic, peeled
- 1 tsp salt
- 1 handful basil
- Arrange tomatoes and garlic on a baking tray.
- Drizzle the olive oil over the tray, the season with salt.
- Bake at 170°C for 30 mins, or until tomatoes just start to brown.
- Remove from the oven and allow to cool.
- Place cooled tomato mix in a blender with the basil and blitz until smooth.
- Serve over cooked pasta.
- Cherry tomatoes and small varieties can be left whole on the tray. If you are using larger tomatoes, chop them in half first.
- Store in the fridge for up to one week in a jar or airtight container. Store in the freezer for up to three months.
Nutrition Information:Yield: 6 serves Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 399mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.