Roast Tomato Sauce

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

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Preheat the oven to 190°C/375°F/gas5 and lightly oil a roasting tin. Fill this with halved tomatoes, cut side up and tightly packed, then sprinkle them with salt, pepper and a little sugar. Dress them with olive oil and roast for 20 minutes.

Dice 225 g/8 oz onion, 4 garlic cloves and 1 hot red chilli and scatter these over the tomatoes. Dress with more oil and return to the oven for 20-30 minutes more, until the tomatoes have shrunk and the onions browned. During this second roasting period, check at regular intervals to ensure that the tomatoes are not burning. If you allow them to burn you will make the sauce bitter and unpleasant.

Remove from the oven and, when cool, purée and sieve. Then pack in jars and film the surface with oil before storing. You can ring all kinds of changes to your sauce at the puréeing stage. Try adding anchovies or stoned black olives or basil.

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