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Roasted Tomato Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Absolutely delicious, and an easier method than making sauce in pots on the hob.

Absolutely delicious, and an easier method than making sauce in pots on the hob.

Ingredients

Serves: 2-4

Metric Cups
  • 1 kilogram tomatoes
  • 1 large onion (peeled and sliced)
  • 2 cloves garlic (peeled and sliced)
  • ½ teaspoon fresh thyme (leaves, or 1 tablespoon of chopped fresh marjoram or oregano - or a sprinkling of one of these herbs dried)
  • 1 teaspoon soft brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2⅕ pounds tomatoes
  • 1 large onion (peeled and sliced)
  • 2 cloves garlic (peeled and sliced)
  • ½ teaspoon fresh thyme (leaves, or 1 tablespoon of chopped fresh marjoram or oregano - or a sprinkling of one of these herbs dried)
  • 1 teaspoon soft brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil

Method

Roasted Tomato Sauce is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Skin the tomatoes by cutting crosses in them then sticking in boiling water, though this is not necessary. Do so only if tomato skins bother you.
  • Scatter onions over a large shallow baking tray, then scatter garlic and herbs on top.
  • Halve tomatoes and layer on, cut side up. Sprinkle over sugar and drizzle over vinegar and oil. Season to taste.
  • Roast for about an hour at 190 degrees, until tomatoes are browned at edges but still juicy, and onions soft and brown but not charred.
  • You can then blend this sauce until chunky or smooth, depending on your taste.
  • Skin the tomatoes by cutting crosses in them then sticking in boiling water, though this is not necessary. Do so only if tomato skins bother you.
  • Scatter onions over a large shallow baking tray, then scatter garlic and herbs on top.
  • Halve tomatoes and layer on, cut side up. Sprinkle over sugar and drizzle over vinegar and oil. Season to taste.
  • Roast for about an hour at 190 degrees, until tomatoes are browned at edges but still juicy, and onions soft and brown but not charred.
  • You can then blend this sauce until chunky or smooth, depending on your taste.
  • Additional Information

    Blended smooth, then warmed through with a dollop of marscapone, makes an awesome pasta sauce.

    Blended smooth, then warmed through with a dollop of marscapone, makes an awesome pasta sauce.

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