Homemade Roasted Vine Tomato Sauce
This homemade roasted vine tomato sauce is all about simplicity and capturing the essence of ripe, juicy tomatoes at their peak. By gently slow-roasting the tomatoes, we magnify their natural flavours, infusing the sauce with a luscious, caramelized sweetness that will make your taste buds dance with delight. The beauty of this recipe lies in its versatility. Whether you're planning a cosy family dinner, a gathering of friends, or simply looking to add a burst of flavour to your everyday meals, this sauce is the perfect accompaniment to countless dishes (see our tip box).Once you experience the aroma of vine tomatoes roasting to perfection, and the sensation of this velvety, homemade sauce, you'll never go back to store-bought alternatives.So, whether you're yearning for the taste of summer nostalgia or simply seeking to delight your taste buds with the pure essence of vine-ripened tomatoes, this tomato sauce is the answer. Get ready to savour the true taste of nature's gift and celebrate the very best of the season's bountiful harvest.
Course Brunch, Chutney, Dinner, Dip, Lunch, Main Course, Mains, Salad, Side Dish, Sides & Dips
Cuisine International, Italian, Mediterranean
Ingredients
- 1500 g vine-ripened tomatoes halved
- 4 tbsp olive oil
- 2 tbsp dried oregano or marjoram
- Himalayan salt and freshly ground black pepper
- 40 g 4 garlic cloves, finely chopped
- 200 g onion finely diced (1 large onion)
- 80 g celery finely diced (1 stick)
- 2 tbsp tomato puree 50 grams
- 800 ml chicken or vegetable stock
- Handful fresh basil torn
- Extra virgin olive oil to taste
Instructions
- Preheat the oven to 180C.
- Arrange the tomatoes in a baking tin, cut side up. Drizzle over 1 tablespoon of olive oil, then sprinkle ½ tablespoon dried oregano / marjoram and seasoning on top. Lightly massage, then place in oven and roast for 45 minutes – 1 hour until softened and lightly charred.
- Heat remaining oil in a large pan over medium heat. Add garlic and gently cook for 2 minutes, stirring occasionally. Add diced onion, celery and marjoram/oregano and cook for 10 minutes more. Add tomato puree, cook for 1 minute.
- Add the roasted tomatoes and stock and bring to the boil.
- Reduce heat and simmer for 20-30 minutes until slightly reduced, then add basil and blitz with a hand blender until smooth. Season lightly to taste.
- Use as desired.
Maggie's Tips
- Use this recipe as a base for soups, pasta sauce, pizza topping, over meatballs, in stews/casseroles, with fish, vegetarian and vegan dishes.
- Place white fish such as haddock, hake or cod in a shallow dish and coat with above sauce, bake in the oven for 20 - 30 minutes depending on thickness of fish. Towards end of baking top with a mixture of breadcrumbs and cheese *opt.
- Steam mussel, clams and prawn in tomato sauce until they open. The natural juices from the seafood will flavour the sauce. Please ensure that all shellfish is thourghly cleaned.
- Use as base sauce for curry, homemade baked beans, shakshuka, chutneys, dips and salsas.
- Tomatoes vary in taste and sweetness depending on variety and season. I only recommend making this sauce when tomatoes are in abundance, during summer or at the end of summer. Tomatoes are a beautiful gift given to us from the sun - naturally sweetness and how tomatoes are meant to taste naturally.
- If making this sauce for fussy eaters add extra veggies raw or cooked at stage 4. Any of the following are good; carrots, butternut squash, sweet potato, pumpkin, cauliflower, courgette to name a few. The afore named tend to blend into the natural colour of the tomato sauce.
- Slow-roasting tomatoes in the oven concentrates their natural sugars, rewarding you with a sweeter and much more flavourful version.
- Add extra liquid (stock or water) to create a lovely roasted tomato soup. Finish off with any of the following fresh herbs: basil, coriander, chervil, tarragon, oregano or chives. Top with mozzarella or parmesan or spoon on some thick creamy yoghurt and spicy harissa paste.
- This sauce freezes really well.