Slow-Roasted Tomato and Basil Sauce

Name: Slow-Roasted Tomato and Basil Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 1.8 kg ripe roma or field tomatoes; 1 large Red onion; 8 cloves Garlic cloves; 60 ml Extra virgin olive oil; 1.5 tsp sea salt; 0.5 tsp Black pepper; 1 cup fresh basil leaves; 1 tbsp Balsamic vinegar; 1 tsp raw sugar

Rich and deeply savoury sauce made by roasting ripe late-summer tomatoes with garlic and fresh basil, perfect for stocking the freezer.

🇦🇺Australia· Australian Capital Territory

Prep: 15 min
Cook: 75 min
Total: 90 min
Servings: 6
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 9 gathered

Servings

1¾ kg ripe roma or field tomatoes — halved lengthways
1 large Red onion — peeled and roughly sliced
8 cloves Garlic cloves — unpeeled
60 ml Extra virgin olive oil — divided
1½ tsp sea salt — fine
½ tsp Black pepper — freshly cracked
1 cup fresh basil leaves — firmly packed, roughly torn
1 tbsp Balsamic vinegar — good quality
1 tsp raw sugar — adjust to taste

Equipment

•large rimmed baking tray
•chef's knife
•cutting board
•large saucepan
•immersion blender or potato masher

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 10 g
carbs: 12 g
fibre: 4 g
protein: 3 g
calories: 145 kcal

Instructions

1
Preheat your oven to 180 degrees C fan-forced.
2
Arrange the halved tomatoes cut-side up across a large rimmed baking tray in a single layer.
3
Scatter the sliced red onion and unpeeled garlic cloves amongst the tomatoes.
4
Drizzle 40 ml of olive oil over the tray, then season evenly with salt and cracked black pepper.
5
Roast for 60 to 70 minutes until the tomatoes collapse and develop charred, caramelised edges.
6
Allow the tray to cool for 10 minutes, then squeeze the soft garlic pulp from its skins.
7
Transfer the roasted vegetables, garlic pulp, and pan juices into a large saucepan over low heat.
8
Stir in the fresh basil leaves, balsamic vinegar, sugar, and remaining olive oil.
9
Simmer gently for 5 minutes until the basil wilts into the sauce.
10
Crush the sauce using a potato masher for a rustic texture, or pulse briefly with a stick blender.

Chef's tips

For the richest flavour, do not discard the dark caramelised juices on the baking tray; scrape them all into the pot. Let the sauce cool completely before ladling it into freezer-safe containers, leaving a 2 cm headspace for expansion.

Ingredient substitutions

fresh basil leaves → fresh oregano or thyme leaves roasted directly on the baking tray
balsamic vinegar → red wine vinegar or fresh lemon juice

Storage

Store in airtight containers in the fridge for up to 5 days, or freeze in portions for up to 6 months.

Reheating

Warm gently in a saucepan over medium-low heat for 5 minutes, stirring occasionally until piping hot.

Common mistakes to avoid

•Overcrowding the baking tray, which steams the tomatoes instead of roasting and caramelising them
•Peeling garlic before roasting, causing the cloves to burn rather than soften into sweet paste

Serving suggestions

Tossed through freshly boiled pasta and topped with grated cheeseSpoon over roasted eggplant or zucchini slices as a savoury bake baseSpread onto pizza bases or spooned over warm toasted sourdough