Sometimes time and simplicity are key when it comes to preparing super tasty healthy food – especially when you do it day after day. This gorgeous roasted tomato sauce is one of those recipes that ticks both those boxes.
Tomatoes are a wonderfully useful ingredient to keep in your fridge – or store cupboard in tins – as long as you can tolerate them of course. Many people have issues with these lovely red orbs ranging from gastric reflux to arthritis and other inflammatory conditions. Which is a real shame as tomatoes are packed full of healthful nutrients like vitamin C and a phytonutrient called lycopene that helps to prevent and treat certain types of cancer, particularly prostate cancer. Lycopene becomes particularly active when cooked, which makes this sauce ‘medicinal’ as well as tasty!
Out of season, tomatoes can be tasteless, especially if they’ve been transported some distance. Roasting helps to enhance the flavour and bring out the natural sweetness. And if you have a glut of tomatoes in season, then this sauce is a great way of using them up and popping in pots in the freezer for when you need a bit of summer on your plate.
I’ve given you the simple recipe here. You can upgrade the flavour by adding bell peppers or even chilli peppers to the tin. And please not it’s important to leave the skin on the garlic cloves whilst roasted or they will become burnt; that’s not a good flavour to have in a sauce!
To keep on top of high electricity costs, I suggest planning ahead and making this sauce whilst you have the oven on for another reason. You can leave it to it’s own devices, it doesn’t need to be watched over. Just remember to put a timer to remind you to get it out again. Mind you, it smells so amazing whilst roasting, your nose will draw you to the oven anyway 😉
Traditionally, recipes tend to discard tomato pips and skin, using the flesh only. I prefer to use the whole tomato to get all the goodness and fibre. If you want a completely smooth sauce, then feel free to rummage and remove, but it’s a bit too much of a faff for me!
This roasted tomato sauce can be used for all sorts of dishes:
- stirred into pasta
- poured over roasted vegetables – I love it over stuffed bake veg
- served with nut or lentil loaf
- thinned out to make a quick soup
- used as a base for a bean stew
I hope you fall in love with this super tasty sauce like we have. Do let me know how you get on.
Roasted tomato sauce
- 500 grams fresh tomatoes halved or quartered depending on size
- 2 cloves of garlic skin on
- 1 medium red onion peeled and cut into thick slices
- salt and pepper to taste
- 1 tbsp olive oil optional
- 1 medium red pepper de-seeded and cut into eigths
- 1 medium red chilli pepper de-seeded and cut into quarters
- Pre-heat the oven to 180ºC
- Prepare the vegetables as detailed above and place in an oven-proof dish or baking tin. Pop in the oven and roast for 20 minutes, stirring once to spread the juices out.
- Once the veggies are soft, remove from the oven and leave to cool.
- Take the skin off the roasted garlic cloves and place them and the rest of the dish into the bowl of a food processor or high-speed blender. Blend to smooth.
- Season with salt and pepper and add a little olive oil if you desire.
- Keep in the fridge until ready to use. Or freeze in bags or freezer pots.