Go Back

Roasted Tomato Blended Sauce

Bec Lloyd
For better-than-jar pasta sauce, with minimal effort, halve your tomatoes and stick them on a baking sheet on low, then blend up when soft.


  • 1-3 cloves garlic optional and to taste
  • 1 onion
  • 1 kg or so of ripe tomatoes or whatever you’ve got
  • A glug of olive oil or any vegetable oil
  • Optional - salt and pepper red capsicum.


  • Preheat oven to 100C for slow roast, 180C for faster.
  • Slice onion and the tomatoes in half, removing the dry cap if you like (I don’t bother). 
  • Put them cut side down on baking tray and scatter unpeeled garlic cloves around.
  • Drizzle a glug of olive oil over the top, and grind over some salt and pepper if you wish - it’s not necessary for the cooking process. 
  • Put tray in the oven for at least two hours and up to 12 hours on the slow roast and at least 30 min or until they feel soft when you press down at the faster temperature (180C).
  • Remove from oven and cool for a few minutes.
  • Using tongs or utensils, put the roasted tomatoes into the bowl or jug. Squeeze in the garlic cloves, discarding skins, and take out the soft centres of the roast onion, discarding the rest.
  • Use a stick blender to reduce the mix to a smooth sauce.
  • This can be served immediately or left to the side for as long as you need. You can also store premade sauce sealed in the fridge or up to four days or the freezer for a month. Enjoy!
Tried this recipe?Let us know how it was!