Roasted Tomato Sauce


This is the sauce you want to make right now! Before those awesome summer tomatoes disappear for another year!
It’s delicious, it’s healthy, and it’s pretty darn easy too.
I really look forward to making this sauce at the end of the season, with my own garden tomatoes, they are just so good! But this is also the best way to make a good sauce when all you can find are those bland out-of-season ones. Roasting the tomatoes and veggies brings out the very best of their flavours and is so worth the extra step.
This sauce freezes really well, so go ahead and make a couple of batches now, to have ready in the coming months. You will be rewarded with a delicious red sauce that you can use in your pastas, pizzas and over meats too. It’s also the perfect base for meat or seafood sauces. Ok let’s face it, you can use this stuff a million ways, any way you like!
Go make some now before those delicious summer tomatoes disappear.


4-6 large ripe tomatoes, top removed and quartered
1 large red bell pepper, seeds removed and cut into thick slices
1 large onion, skin removed and quartered
1 large carrot, peeled and cut into thick rounds
1 large clove garlic, peeled and quartered
2 tbsp olive oil
1 tbsp balsamic vinegar
a large pinch of salt
a generous grinding of black pepper
2 tbsp tomato paste
1 cup vegetable or chicken broth (homemade or low-sodium store bought)
1 large can (28 oz/ 796 ml) diced tomatoes
1/2 tsp dried oregano
1/4 tsp dried thyme

-preheat oven to 425F
-put first 9 ingredients in a large bowl and toss together well
-spread out on a large baking pan
-bake 45 minutes, remove from oven and allow to cool 10 minutes
-remove any loose skins from the tomatoes and pepper, but don’t worry about removing all of them
-transfer veggies and any liquid to a large pot
-add remaining ingredients to the pot and simmer on low heat for 30 minutes, stirring occasionally
-remove from heat
-using an immersion blender puree until it is the consistency of sauce
-allow to cool, pour into a few large containers and freeze until needed, or use immediately

*makes about 8 cups

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