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Tomato Sauce; Roasted - Recipe

When tomatoes are at their peak, this is an excellent sauce to use with pasta or poultry (such as chicken).
During winter months, use Tomato Sauce, caramelised (q.v.)

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 helpings:
800g Tomatoes (home-grown 'Gardeners Pride' or similar tomatoes bought on the vine
4 large (or 6 medium) cloves of Garlic, peeled and roughly chopped
2 medium Onions, peeled and chopped
a small bunch (about 30gr) of fresh Rosemary needles - or a big pinch of Herbes de Provence - - offered by
90ml (about 6 tablespoons) of good Olive Oil
2 tablespoons (30ml) Tomato Paste - (sun-dried if possible)
1 teaspoon (5ml) Sugar
1 teaspoon (5ml) salt, and a few grinds of freshly-ground Black Pepper

Equipment needed: a roasting tin & food processor


1. Heat the oven to 200°C/ 400°F/Gas 6.
2. Pour the olive oil into a roasting tin, and put the tomatoes on top – complete with their vines.
3. Add the onions, the herbs, chopped chili and chopped garlic.
4. Roast these in the oven for 30 to 40 minutes, then remove them and allow to cool slightly.
5. Take away the green stalks, when the tomatoes cool enough to handle.
6. Whiz the tomatoes and their accompanying herbs and onions up in a food processor.
7. When smooth, add the tomato paste, sugar, salt and pepper and blend again.

Serve with pasta or slices of cooked chicken.

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