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This is a great recipe to use up tomatoes when they are in abundance. Packed full of flavour, this sauce is delicious stirred through pasta or vegetables or as a base in lasagne or spaghetti Bolognese. It will keep in the fridge for one week or can be frozen for up to three months.


1 kg (2.2lb) medium-size tomatoes

1 onion, unpeeled

4 cloves garlic, roughly chopped

1 tbsp brown sugar

1 tsp salt

3 tbsp olive oil

1 handful fresh basil, chopped (optional)


• Preheat oven to 180°C (350°F).

• Cut the tomatoes and onion in half crossways and place in a single layer on a roasting dish, cut side up.

• Insert the garlic into the tomato flesh, then sprinkle the tomatoes and onions with the sugar and salt.

• Drizzle the tomatoes and onion with the oil.

• Bake for 45 minutes or until the tomatoes start to caramelise.

• Allow to cool, then squeeze the tomato flesh onto a board, discarding as much of the skin as possible. Do the same with the onion, then roughly chop and place in a bowl if using a stick blender or into a blender bowl.

• Scrape the oil and residue left in the bottom of the pan (as this is full of flavour), and add to the tomato and onion.

• Mix in the basil if using.

• Blend until desired consistency is reached.

Makes: 2 cups

Prep Time: 10 minutes , plus cooling time (approx. 15 minutes)

Cooking Time: 45 minutes

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