Roast Tomato Pasta Sauce
Alrighty! For those of you who haven't stopped buying jars of pasta sauce, this recipe will give you reason to stop! It has been shared with us by Gabrielle Tobin from Kitch'n Thyme. You can use this sauce in so many ways, but we recommend giving the Italian Shakshuka a go!
Recipe Tester Feedback: "Wow - such intense tomato flavour. This recipe will become a staple in our house. The roast tomatoes and veg make this amazing." - Kylie
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 2 hours
Makes 2 litres
Can be frozen
- Roasted veggies:
- tomatoes - 2kg
- onions - 2, medium red, peeled and sliced
- garlic cloves - 6, peeled
- fresh thyme - 4 sprigs, leaves only
- fresh basil - 4 sprigs, leaves only
- fresh parsley - 4 sprigs, leaves only
- olive oil - 4 Tbsp
- salt - to taste
- pepper - to taste
- Pasta sauce:
- passata - 500g (see Note)
- tomato paste - 100g
- honey - 50g
- olive oil - 20g
- salt - 2 tsp
- lemon juice - 2 tsp
- dried Italian herbs - 2 tsp
- garlic powder - 1 tsp
- onion powder - 1 tsp
- Preheat the oven to 180C, line 2 large baking trays with baking paper and boil the kettle.
- Cut a small cross into the base of the tomatoes (2kg) and place them into a large mixing bowl and cover with boiling water. Leave for 1-2 minutes to soak, before peeling the skins off.
- Place the tomatoes, onions (2), garlic cloves (6), thyme leaves (from 4 sprigs), basil leaves (from 4 sprigs), parsley leaves (from 4 sprigs) and oil (4 Tbsp) onto the prepared baking trays. Add salt and pepper to taste. Give a really good toss then spread out evenly on the baking trays and roast for 60 minutes.
- Place the roasted mixture into the mixer bowl and add the passata (500g), tomato paste (100g), honey (50g), oil (20g), salt (2 tsp), lemon juice (2 tsp), Italian herbs (2 tsp), garlic powder (1 tsp) and onion powder (1 tsp). Program 60 minutes / 100C / Speed 1, setting the internal steaming basket on the lid.
- Once cooked, blend Speed 5 / 10 seconds. (Be careful not to go over with the speed or the sauce will go an orange colour.)
- Transfer into airtight jars (mason jars work fabulously as they seal really well) and cool. If you've preserved them by getting an adequate seal you can store them in the pantry for months, otherwise you can freeze the sauce in portions in the freezer.
Note: You can add the whole 700ml bottle of passata if it will fit in the mixer bowl without going over the max line. You can make your own passata from The Make Your Own Subscriber-Only Bonus Issue