Monday, March 12, 2012

Slow roasted tomato sauce

There is no end to the tomatoes. We've tried giving them away, every cooked meal has involved tomatoes somehow and  so now it is time to do some preserving. This year, I've decided to go with a slow roasted tomato sauce - it might have a better uptake in the household. Last year I made chutney, and whilst it was nice, I knew I could do a whole lot better with a sweeter sauce. 

So having a look over the internets for a lazy (I didn't particularly want to blanch, peel and seed all those tomatoes!) sauce I came across this from Cuizoo: slow roasted plum tomato sauce. So I took this as my inspiration and made up my own version...

Slow roasted tomato sauce

1 kg tomatoes, quartered
500g onions, cut up/sliced
8 cloves fresh garlic
2 tsp fresh oregano, leaves torn
2 tsp fresh basil. leaves torn
3 bay leaves
olive oil
salt and pepper, to taste
red wine vinegar

Preheat your oven to 150 degrees Celsius

1. Add your tomatoes, onions, garlic and herbs to a large roasting pan, and cover with olive oil
2. Roast for 4 hours and then cool
3. remove bay leaves, and blend till smooth
5. Blend till smooth, then pour into a large saucepan/pot
6. Sweeten to your taste with honey and red wine vinegar. 
7. Pour into sterilised jars (here's a refresher on how to do that here) and keep in the fridge. My lot made about 2 very large preserving jars worth. You can also reduce it a bot more if you prefer a thicker sauce. Of course, now I have to make some sausage rolls to dip in this yummy sauce!
Just before going into the oven....
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  1. Hi Penny,
    I will give you some of my mums tomato sauce to compare flavour, she has been making it for years. It tastes great and is in high demand.
    Cheers, Nic

    1. ooh I bet it's great too! Have she shared the secret of what makes it so good?