There is nothing quite like the taste of homemade tomato sauce! This recipe is so easy – basically, just cook and blitz and you have the most incredible tomato sauce to pour over pasta, pizza base, or dip crunchy potato wedges into. Add fresh herbs from your garden and it’s a winning combo. Try this sauce poured over spinach gnocchi for a mouth-watering garden-to-plate dinner.
- 6-8 medium tomatoes (or 2-3 cups of cherry tomatoes)
- 2-3 Garlic cloves
- 1 tsp salt
- 4 TSBP Olive oil
- 1 medium brown onion
- 1 TBSP Balsamic vinegar
- 5-6 sprigs of fresh thyme (2inch long)
- 1/2 cup fresh basil
- 1/2 tsp chilli flakes
- Preheat oven to 180 degrees Celcius. Drizzle roughly 1 TSBP oil in a roast dish.
- Cut tomatoes in half and add to the roasting dish skin side down. Add Garlic cloves (skin on) and thyme throughout the tomatoes.
- Drizzle another TBSP of olive oil on top and season with salt.
- Roast for 40-45 minutes until cooked and slightly golden. Time will be significantly less for cherry tomatoes (20 minutes).
- While the tomatoes are roasting, dice the onion and add to a pan with 1 TBSP olive oil. Cook until soft and slightly brown. Pour in the balsamic and deglaze the pan (get all the delicious flavour off the bottom). Remove from the heat.
- Remove the garlic from the skins and add the roasted ingredients to a blender (or jug and use a stick mixer). Allow the tomatoes to cool slightly before blitzing so the mixture isn't piping hot. Add in the chopped fresh basil, chilli flakes, and cooked onions. Blitz to combine. Smooth or chunky however you prefer.
- Taste and season with extra salt or chilli to your liking.
Tomatoes will have varying amounts of liquid. If you get a lot of liquid in the bottom of the roasting dish, pour some to the side and blitz then add if you want a runnier sauce.
Add excess to a jar and keep in the fridge for 2-3 days or freeze for longer storage.