Roasted Tomato Sauce

1:28 am on 10 March 2007


  • 1.5 kg tomatoes, cored and quartered
  • 2 large onions, sliced in thin wedges
  • 10 tbsp tomato paste
  • 4-5 cloves garlic, peeled
  • half cup olive oil
  • 1 tbsp sugar
  • 1 tbsp white wine vinegar
  • 1 tsp salt
  • several grinds black pepper


Heat the oven to 160°C.

Place the tomatoes and onions in a big mixing bowl.

Purée together the remaining ingredients until smooth. Mix evenly through tomatoes and onions.

Spread mixture in a single layer in a roasting dish lined with baking paper.

Bake about 90 minutes or until slightly browned.

Purée sauce until smooth.

Store in a clean container in the fridge or freezer. Use for pasta or any time you want a rich tomato flavour.

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