“I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven 400°f.
  2. Slice tomatoes in half, set aside.
  3. Pour the olive oil onto a large baking sheet and spread it around the sheet.
  4. Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
  5. Place the tomatoes cut side down onto the baking sheet.
  6. Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
  7. Allow to cool.
  8. Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
  9. Reheat sauce if using immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: