Slow roasted tomato sauce

Slow roasted tomato sauce

Oct 1 2020


2 hours 15mn

Makes 2 medium size jars

I had tomatoes that were starting to look a bit tired the other day so I thought that I would put them to good use and make a tomato sauce.
I am always all about getting dinner ready in very little time but this one is really worth waiting for it. It is really easy to assemble and only takes a couple of minutes to prepare and put in the oven. Then it is a patience game of 2 hours until these tomatoes have had time to slowly release their maximum flavor to deliver an amazing sauce that will elevate any dish!


  • 4-5 cups of tomatoes ( I used a mix of cherry and heirloom)
  • 2 garlic cloves minced
  • 3-4 tbsp of olive oil
  • 1 medium onion, sliced
  • Salt and pepper
  • Optional: zucchini, squash, eggplant ( you can easily add more veggies to make a marinara sauce because you will puree it all anyway)


Preheat the oven at 300F. On a large baking sheet place the tomatoes, if you have larger ones, just roughly chop them. Arrange the onions as well.

Heat the olive oil and minced garlic for 15 seconds in the microwave (it is worth doing it), it will release more flavors. Drizzle over the tomatoes, sprinkle some salt and pepper and place in the oven for 1h 30min. Crank up the heat at 400F for the last 30min.

When ready (leave to cool a bit so you don't burn yourself) transfer to food processor and purée. I like when there are still some chunks in there so I only pulse them a couple of times, but feel free to do whatever you like.

Transfer to jars and keep in the fridge for a couple of days or in the freezer for a couple of weeks.

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