Dom's Homemade Roasted Tomato Sauce
Prep time
Cook time
Total time
Roasted veggie yumminess makes this tomato sauce a winner with kids and adults alike. Try it with anything!
Recipe type: Sauce
Type of food: Paleo, Vegetarian, Primal
Serves: 1 large bottle
What you need:
  • 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
What to do...
  1. Preheat the oven to 180 degrees celsius (approximately 350 degrees fahrenheit).
  2. Place the tomatoes, onions, capsicum, carrots and garlic in a roasting dish and drizzle with oil.
  3. Roast in oven for 30 - 45 minutes until well cooked through. (OR do extra in your next roast and use the leftovers with tomatoes)
  4. Remove from roasting dish and place in blender and bend until puree consistency.
  5. 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.
  6. (You can either add more water for thinner sauce or leave it thick or simmer to reduce yet further.)
  7. Check taste and add salt and/or vinegar to taste.
  8. Pour the sauce into glass bottle or jar and seal. This sauce should keep in the fridge for 3 months.
Chef Dom's Tips:
If your children are used to sweet sauces (Watties etc) then you may want to start with less vinegar (1-2 tablespoons) and/or use 1 tablespoon of maple syrup or rice malt syrup or ½ tsp of stevia. I'm sure this would be good with a sauerkraut juice so next time will try that to get some extra fermented goodness going.
Recipe by Dom's Kitchen at