Roast tomato sauce

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

Make this very simple sauce in the middle of summer, when tomatoes are at their peak. In winter, it’s better to use good Italian tinned tomatoes, rather than tasteless, under-ripe fresh ones. I always roast tomatoes when making a tomato sauce, in order to get the most flavour. This sauce is perfect as is over pasta.


  • 500 g ripe tomatoes
  • ¼ cup extra-virgin olive oil
  • salt, to taste


Preheat oven to 175°C. Cut tomatoes in half, place on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast until soft, about 1 hour