Roast Tomato Sauce

Roast Tomato Sauce

The perfect way to make the most of your tomato haul!


  • 1.5kg tomatoes, cored and cut into wedges
  • 2 red capsicums, deseeded and cut into eighths
  • 1 large onion, cut into thin wedges
  • 4 cloves garlic, peeled
  • 1 tsp chopped rosemary leaves
  • 1 small chilli, seeded and chopped (optional)
  • ¼ cup tomato paste
  • 2 tbsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • ground black pepper

To make

  • Preheat oven to 160°C. Rough chop the tomatoes, capsicums and onion and place them in a large roasting dish lined with baking paper. They need to be in a single layer so they roast and caramelise rather than stew, so use two roasting dishes if necessary.
  • Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly.
  • Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.
  • Allow the vegetables to cool then purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the puréed sauce to a boil and while it is very hot, pour it into sterilised jars and seal immediately. Sealed jars will keep for months in the pantry.