Roasted Tomato Sauce

"From Ross Dobson. Very yummy and easy tomato sauce, if you like throw in some (50g) baby spinach after processing. I successfully made this without the oil, just replaced it with water."
photo by An_Net photo by An_Net
photo by An_Net
photo by An_Net photo by An_Net
Ready In:
1hr 40mins




  • Have your oven hot and preheated to 180°C.
  • Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.
  • Sprinkle over sea salt and sugar.
  • Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.
  • Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water.
  • Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.

Questions & Replies

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  1. Great recipe Chickee. I made this to serve over vegetable skewers and it really lifted the taste. Don't forget to use the anchovies, they make this recipe.
  2. i really enjoyed this, I made it for tea last night and got many nice comments from mum and dad. i had mine over penne pasta ad belended it till it still had a few chunky peices in it. very nice thank you very much


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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