Roasted Tomato Sauce

14 September 2023

I have to give this recipe its own blog post. Not because it’s the most incredible, delectably delicious tomato sauce you’ll ever find. But because it simply scores 10/10 for it’s ease in prep, versatility and overall goodness factor.

I’ve been making this tomato sauce for years. I devised the recipe myself. At the time of it’s invention, my goal was to produce a tomato sauce that did not need any sautéing or sideline prep. I wanted to be able to make it with my eyes closed. When my kids were younger, they always requested “Mom’s tomato sauce”. It was the easiest meal ever. If I didn’t have a batch in the freezer, I could make it effortlessly in the afternoon - and then pour it over pasta for their evening meal.

Throw the following into an oven-proof dish (best to put the tomatoes on top):

• 2 punnets tomatoes - I prefer Cherry

• 2 onions - roughly chopped

• a few sticks celery

• 2 cloves garlic

• a handful of dates (pitted, dry or fresh)

Splash abundantly with olive oil, and season with salt, pepper and herbs of your choice.

Bake at 180 °C for about 20-25 mins.

Pour everything into a high-speed blender and purée. If you want to bulk it up, add some organic tinned tomatoes and/or a little water.

I recommend making copious amounts to store in your freezer - it defrosts very quickly.

You can use the sauce on pizzas and in pasta dishes, as well as a base for sauces, soups, stews and casseroles. The possibilities are truly endless.