Roasted Tomato Sauce
The perfect roasted tomato sauce for busy parents who want a fresh, homemade sauce with minimal effort!
Servings: 6 servings
Calories: 77kcal
Ingredients
- 1 kilogram tomatoes 2 lb (cherry or larger tomatoes halved or quartered)
- 4 cloves garlic
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano (or Italian seasoning)
- ½ teaspoon salt (skip if making this recipe for baby led weaning)
- ¼ teaspoon ground black pepper
- 1 Tablespoon balsamic vinegar
Optional
- ¼ teaspoon chilli /red pepper flakes (optional, for a bit of heat)
- 1 handful basil leaves finely sliced
Instructions
- Preheat & Prep – Set oven to 220°C (425°F). Line a baking sheet with parchment paper for easy cleanup.
- Roast – Toss tomatoes and garlic with olive oil, oregano, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
- Blend – Let the tomatoes cool slightly, then blend in a food processor or blender with the balsamic vinegar until smooth (or leave it a little chunky for texture)
- Taste & Adjust – Add fresh basil if using, and adjust seasoning as needed.
Notes
- Want a creamy version? Add a splash of cream or a spoonful of mascarpone while blending.
- For an extra veggie boost, toss in some roasted red peppers or zucchini before blending.
- If your tomatoes are very juicy, drain off a little liquid before blending to thicken the sauce.
- Freeze in portions for easy batch cooking and meal prep
- Tomatoes: Any fresh tomatoes are perfect, I often have a mixture of varieties. Cheery tomatoes are sweeter, while larger Roma style tomatoes have lower water content which can give a thicker sauce.
- Garlic cloves: As this sauce is roasted choose whole cloves, minced or crushed garlic may burn during the roasting process.
- Oregano: This can be substituted for Italian Seasoning, or simply use herbs your family enjoys and you have on hand—basil, thyme, or rosemary all work well here. You can substitute with fresh herbs if you prefer (triple the amount if using fresh herbs).
- Balsamic vinegar: Adds natural sweetness and depth of flavor.
- Olive oil: Use extra virgin olive oil for the best flavour, but obviously substitute for any oil you have on hand if EVO isn't for you.
Nutrition
Serving: 1serving | Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1407IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg