Slow-Roasted Sauce with Tomatoes, Root Vegetables, and Herbs

Preparation info

  • Difficulty


  • Serves


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By Ole Mouritsen

Published 2014

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  • 1 kg ( lb) root vegetables, such as onions, celery, celeriac, parsley root (or parsnip), carrots, and leeks
  • 2 kg ( lb) very ripe fresh tomatoes, skins removed, or high-quality canned ones without skins
  • 4 cloves garlic
  • 1 dl ( c) olive oil
  • a lot of fresh thyme
  • 1 chile pepper
  • 50 g ( oz) tomato paste
  • 4 or 5 bay leaves
  • salt and freshly ground black pepper
  • butter, for serving
  • chopped fresh sage leaves, for serving


  1. Put the root vegetables, chile pepper, tomatoes, and garlic through a meat grinder. Warm the olive oil in a large pot and stir in the vegetable-tomato mixture.
  2. Remove the big stalks from the thyme, chop it, and add it to the pot together with the tomato paste and the bay leaves.
  3. Cover the pot with parchment paper and a tight-fitting lid and simmer on the stove top for 3–4 hours. Alternatively, bake in the oven at 140ºC (290ºF). The longer this cooks, the better.
  4. Season to taste, divide into portions as desired, and store in glass jars in the refrigerator or freezer.
  5. When the tomato sauce is to be used, warm it up to the boiling point and whip some butter into it—the more butter you add, the fuller the taste will be. Season with a handful of chopped sage.

Tasty Vegetarian Pasta with Penne and Parmesan Cheese

Cook a large portion of penne, toss with the slow-roasted sauce, and serve with freshly grated Parmesan cheese.