Look no further than THIS post! And make sure you continue scrolling to the bottom – save, pin, print the recipe….just make sure you have it ready for when you’re needing to make a batch of sauce!
I do this sauce partly in the oven and partly in the Thermomix. Roasting the tomatoes and aromatics first gives a much better end product. It gets the onions a little caramelised, sweeter, the tomatoes sweeter and the garlic roasts up and gets a beautiful depth of flavour to it!
If you don’t have a Thermomix, you can do the second step of cooking them down on the stove, and blending over so lightly at the end.
If you blend a tomato sauce on too high a speed it will turn the sauce orange. So to keep that beautiful rich red colour you mustn’t whiz it too much!
I add some Passata in this recipe. You will find that you will get a much better sauce if you use some Passata in addition to fresh tomatoes, rather than using just all fresh. Passata is made from tomatoes that have been picked at the best time of the year, when they are at their ripest and most full in flavour.
This recipe makes 2 Litres. I make a batch and preserve it in 500ml portions in my Mason Ball jars and then store in the pantry like I would bought pasta sauce.
- 2kg Tomatoes
- 2 Medium Red onions, sliced
- 6 Cloves Garlic
- 4 Sprigs each Thyme, Basil, & Italian Parsley
- 4 Tbsp Olive Oil
- Salt, pepper
- 500ml Passata (You can add the whole 700ml bottle if it will fit in the Thermomix)
- 100g Tomato Paste
- 50g Honey
- 20g Olive Oil
- 2 tsp Celtic Salt
- 2 tsp Lemon Juice
- 2 tsp Italian Herbs
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Preheat the oven to 180°C and line 2 large baking trays with baking paper.
- Boil the kettle. Cut a small cross into the base of the tomatoes and place them into a large mixing bowl and cover with boiling water. Leave for 1-2 minutes to soak, before peeling the skins off and cutting into quarters.
- Place the tomatoes, onions, garlic, fresh herbs, olive oil, and a generous sprinkle of salt and pepper onto the prepared baking trays. Give a really good toss then spread out evenly on the baking trays and roast 60 minutes.
- Place the roasted mixture into the bowl of the Thermomix and add all the remaining ingredients. Cook for a further 60 Mins/100°/Speed 1.
- Then once cooked, blend 10 Sec/Speed 5. (Be careful not to go over with the speed or the sauce will go an orange colour.)
- Place into airtight jars (mason jars work fabulously as they seal really well) and cool. If you've preserved them by getting an adequate seal you can store them in the pantry for months, otherwise you can freeze the sauce in portions in the freezer.