We’ve played around with making tomato sauce before now and while the results were yum they didn’t really have the wow factor. That’s all changed now with this little experiment. It came about because the other night we’d done a big roast and at the same time I had cooked up Dom some sausages for his lunch. He wanted to have sauce for those and I thought of just blending up all the roasted veggies. Of course it will have been done before many times over but for some reason we’d not tried it.
This is a really easy recipe which is very flexible. Taste test as you go to adjust to your preference. The best way to make it is definitely when you’ve done a roast – just make extra vegetables to use for this sauce.
I’m sure you’re going to love it. The roasted vegetables are the perfect way to recreate the sweet taste we associate with traditional store bought sauces. Except even better. This sauce is:
Sweet (but not too sweet)
And seems goes perfectly on pretty much anything.
We love it with potato chips and sausages and we also used a variation of it as a sauce for our zoodles (zucchini noodles). I wasn’t really sure whether to call it a tomato sauce or a pasta sauce. I’d say its more a tomato sauce but with less vinegar and water would be more like a pasta sauce. Try it and let us know what you think and what you use it with!
- 500 gram fresh tomatoes, cut in half
- 2 Tbsp olive oil or coconut oil
- 1 tsp salt
- 2 red or brown onions, peeled, quartered
- 2 red capsicum, core removed, halved
- 2 med carrots, sliced
- 1 bulb of garlic, sliced in half
- 1 tsp cumin
- 1 Tbsp dried oregano
- 1 tsp fish sauce (we use Red Boat fish sauce)
- 1 tsp paprika
- 1 tsp pepper
- Fresh Basil (we used a good handful of leaves) - optional
- 1 Tbsp coconut aminos (we use garlic flavoured but plain fine or use gluten free soy sauce)
- 1 can tomatoes
- ¼ cup Apple Cider Vinegar
- ½ cup water
- Preheat the oven to 180 degrees celsius (approximately 350 degrees fahrenheit).
- Place the tomatoes, onions, capsicum, carrots and garlic in a roasting dish and drizzle with oil.
- Roast in oven for 30 - 45 minutes until well cooked through. (OR do extra in your next roast and use the leftovers with tomatoes)
- Remove from roasting dish and place in blender and bend until puree consistency.
- Place back onto stove top dish and add the herbs, spices, coconut amino and fish sauce bring just to a simmer and then add ½ cup of water and can of tomatoes water and simmer further to reduce.
- (You can either add more water for thinner sauce or leave it thick or simmer to reduce yet further.)
- Check taste and add salt and/or vinegar to taste.
- Pour the sauce into glass bottle or jar and seal. This sauce should keep in the fridge for 3 months.