Olive Oil Roasted Tomato Sauce

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 really is well worth making!

I hope you enjoy this recipe for Olive Oil Roasted Tomato Sauce and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed. My pottery shop, Sul Clay, is live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping is available within the UAE, and international shipping can be arranged.

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Olive Oil Roasted Tomato Sauce

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Ingredients

  

• 1½ kg tomatoes
• 1½ cups olive oil
• 5 cloves garlic bashed
• few sprigs of thyme
• Sea salt flakes and freshly ground black pepper

Instructions

 

• 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.