Roasted Cherry Tomato Sauce
Take your tomatoes to the next level with this roasted cherry tomato sauce. Bursting with rich, umami flavour, this tomato sauce comes together with only a small handful of ingredients.
Servings: 3 cups
Calories: 173kcal
Equipment
- 1 roasting dish
- food processor or immersion blender
Ingredients
- 750 g / 1.6lb cherry tomatoes 3 x 250g punnets
- ½ Spanish onion peeled and cut into wedges
- 4-5 garlic cloves I often just use half a small head of garlic
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon red wine vinegar to taste
- ⅓ cup basil fresh
Instructions
- Preheat oven to 170°C (350°F) and set up the rack in the middle of the oven.
- Toss the tomatoes, onion, garlic, paprika, oil and salt in a shallow baking dish to combine. I use a large pottery pie dish or a baking pan.
- Pop the dish in the oven to roast for 45-50 minutes or until the garlic is soft and the tomatoes are collapsing.
For a Smoother Sauce
- Remove the pan from the oven and allow it to cool enough for you to safely transfer the tomatoes (include all the juice) the garlic and onion to a food processor.
- Add basil leaves and the red wine vinegar to the processor, pop on the lid and process until you are happy with the consistency.
For a Chunky Sauce
- For a chunkier sauce - carefully, with a potato masher or a fork, mash the tomatoes and garlic until you're happy with the consistency. The tomatoes will be piping hot and will spray juice, so please be careful. Stir in the red wine vinegar, slice the basil leaves finely and mix them in too.
- Serve as a pasta sauce with a smattering of vegan parmesan or creamy ricotta. Or dollop it on crusty bread with fresh basil.
Nutrition
Calories: 173kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 816mg | Potassium: 612mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1.705IU | Vitamin C: 60mg | Calcium: 46mg | Iron: 2mg
