Roasted Tomato Olive Herb (Print-Friendly Version)
Bold, rich tomato sauce with roasted vegetables and herbs for pasta, pizza, or dipping.
# What You’ll Need to Make This:
01 -
500 g ripe tomatoes, halved
02 -
2 medium onions, peeled and sliced
03 -
6 cloves garlic, peeled and thinly sliced
04 -
1 handful fresh herbs, such as thyme or oregano
05 -
Salt and freshly ground black pepper
06 -
1 tsp brown sugar (optional)
07 -
1 tbsp balsamic vinegar
08 -
2 tbsp olive oil
# How to Prepare:
01 -
Preheat the oven to 170°C (150°C fan) or gas mark 3.
02 -
Place the halved tomatoes, sliced onions, sliced garlic, and fresh herbs in a roasting tin. Season with salt, black pepper, and brown sugar if using.
03 -
Drizzle balsamic vinegar and olive oil over the vegetables. Stir thoroughly or use hands to ensure even coating.
04 -
Place the roasting tin on the centre rack and roast until onions are soft, tomatoes have broken down, and contents are caramelized. Stir occasionally and lower the temperature if vegetables begin to darken too quickly. Roasting time varies: cherry tomatoes require 20–30 minutes, larger tomatoes up to 1 hour.
05 -
Remove any tough herb stems, then transfer the vegetables and all roasting juices to a blender or a deep bowl for a stick blender. Blend to desired consistency.
06 -
For a very smooth texture, pass the blended mixture through a fine sieve to remove seeds and large pieces of skin.
# Extra Tips:
01 -
Store cooled sauce in a covered jar in the refrigerator for up to 3 days, or freeze in an airtight container for 4–6 weeks.