Roasted Tomato Sauce
🔥 Instructions
- Roast the tomatoes Preheat oven to 390°F (200°C). Place tomatoes, garlic, rosemary, thyme, and red pepper flakes on a roasting tray. Drizzle with olive oil, season with salt and pepper, and roast for 30–45 minutes until soft and slightly charred.
- Sauté aromatics In a deep pot, heat a splash of olive oil. Add chopped onions and sauté until soft. Add the roasted tomatoes and garlic (discard herb stems), then stir in sugar and stock.
- Simmer and blend Simmer for 15–20 minutes until slightly thickened. Blend with an immersion blender for a smooth sauce, or mash with a fork for a rustic texture.
- Store or serve Use immediately, refrigerate for up to a week, or freeze in airtight containers for up to 4 months.
This sauce is incredibly versatile—use it as a base for shakshuka, lasagna, or even soups. For more details and variations, check out the full recipe from .
Want to add roasted red peppers or fresh basil for a twist? I’ve got ideas for that too!
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