A real Umami booster!
Roasting tomatoes is the secret to a sweet and fresh tasting sauce, even after it’s been jarred or frozen, adding a wonderful punch of flavor to almost anything you add them to.
Summer months is the time of the year that you can find the sweetest of all the tomatoes. Aim to get the long ones, otherwise known as San Marzano or Roma as they have the thickest flesh and the least of seeds and water. During the rest of the months either enjoy the sauce that you made below or make the sauce with canned tomatoes.
Sugar can be added after the sauce is made only in case extra sweetness is needed. Balsamic Vinegar (1-2 tablespoons) can also be added after the sauce is made for an additional dimension of flavour.
My mum use to make a similar recipe and would also include a teaspoon or so of ground Cinnamon but as not all of us like the flavour of cinnamon this is highly optional
Roasted Tomatoes Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Roasted Tomatoes Sauce
Ingredients
- 4kg Tomatoes , ripe, San Marzano – Roma variety, halved and the white part on the top cut and removed
- 80ml olive oil
- 5 cloves Garlic , thickly sliced
- 2 large Yellow Onions , roughly chopped
- 1 bunch fresh Basil , on the stem
- 1 tbsp Sugar , only if the tomatoes are not sweet enough
- 5 tbsp coarse Sea Salt
Instructions
- Preheat the oven to 180°C, air circulation, couple of racks inserted.
- In 2-3 large rectangular non-stick oven proof dishes sprinkle all-over the coarse salt. Then add on top the halved tomatoes, cut/flesh side down, toss in the garlic and onions and pour on top of them the olive oil.
- Cook for 40’ or until a bit wrinkled and charred. Remove from the oven and allow to cool. Then pick the skin, from the top and cut part of the tomato and peel them while discarding the skins.
- Then place the mixture, onions and garlic included, in a fine sieve and gently press to get rid any remaining water. Transfer the mixture in a large bowl of a food processor with the metal blade attached. Process until tomato sauce is well minced.
- Return the sauce into a large bowl and add the basil. Cover with cling film and refrigerate for 24 hours for the sauce to be infused with the basil, while stirring the sauce 3-4 times during the refrigeration.
- As you will not be using all the sauce immediately, you can either store them in sterilized glass containers and refrigerate for some months. Personally, I choose to store them in 500ml jars and freeze them for a longer period.
- When you want to use the sauce, remove from the freezer an allow to come to room temperature and then simmer for 15 minutes for the sauce to thicken, while adding any other ingredients of your choice for your pasta such as salami/chorizos. You can also use the sauce in other recipes that require a tomato sauce. This is also the moment to correct, if needed, the sweetness of the sauce, add the cinnamon if you choose to or even add couple of tablespoons of balsamic vinegar.
