A good tomato sauce is unbeatable and having a stash in the fridge makes life so much easier, especially when you want something tasty but don’t have the time or just not in the mood to cook. All this Olive Oil Roasted Tomato Sauce needs is a few hours in the oven and it certainly is one of the most delicious tomato sauces I have made. It will keep for up to a week in the fridge which makes those midweek meals a breeze.
The recipe is from Dining In by Alison Roman, a book I have cooked from a few times. The recipe could not be simpler, cut the tomatoes in half, add glugs of olive oil, bashed garlic cloves, thyme, sea salt and pepper and roast until the tomatoes are shrivelled, caramelised and swimming in the olive oil.
Serve the tomato sauce as is over pasta, or as I did above, cook some conchiglie pasta shells, stuff with seasoned ricotta, spoon the tomato sauce on top, add mozzarella cheese for a bit of a melt while baking in the oven and drizzle with basil pesto before serving. The tomato sauce will keep in the fridge for about a week so keep it on standby for a quick midweek meal of spaghetti and meatballs, a deliciously chunky pizza sauce or any meal that can do with a flavoursome dollop of tomatoes.
This Olive Oil Roasted Tomato Sauce is well worth making!
- 1½ kg tomatoes
- 1½ cups olive oil
- 5 cloves garlic bashed
- few sprigs of thyme
- Sea salt flakes and freshly ground black pepper
- Preheat the oven to 180 degrees C.
- Halve the tomatoes lengthwise and place in a baking dish cut side up.
- Add the olive oil, garlic and thyme.
- Season well and roast the tomatoes for 3 and half hours until shriveled and caramelised.
- Roughly mash the tomatoes to make a sauce and use it immediately or let it cool down in the oil and store in the fridge for up to a week.
If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download.
The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in.
Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake