Candied Tomato Sauce Recipe

If your garden is overflowing with tomatoes, this slow-roasted, candied tomato sauce is a perfect way to use them. Slow roasting concentrates the natural sweetness and intensifies the tomato flavor in a way you just can’t achieve with quick cooking. Roma (plum) tomatoes work particularly well because they have firm flesh and fewer seeds, but any ripe tomatoes will produce a delicious result. This sauce is excellent tossed with high-fiber pasta, spooned over grilled vegetables or chicken, or used as a base for pizza and soups.

Candied Tomato Sauce

Rating: 5 from 1 vote

Yield: 4 servings

Serving size: 1/4 of recipe

Ingredients

12 ripe Roma tomatoes
Salt, to taste
1 tsp fresh thyme
1 tsp fresh oregano
Olive oil spray or a light drizzle of olive oil
2 tbsp fresh basil, chopped

Instructions

Preheat the oven to 325°F (160°C).
Wash and halve the tomatoes lengthwise. Remove any large seeds if desired.
Arrange the tomato halves cut side up on a baking sheet. Lightly spray or brush the pan with olive oil so the tomatoes won’t stick.
Season the tomatoes evenly with salt, thyme, oregano, and a light drizzle of olive oil or a mist from the spray. If you like, reserve some fresh basil for finishing.
Bake the tomatoes for about 2 hours, or until the skins look wrinkled and the bottoms develop a slightly caramelized crust while the centers remain moist. Oven times vary by tomato size and water content, so watch for concentrated color and texture rather than a strict clock time.
Let the roasted tomatoes cool slightly, then transfer them to a food processor and puree until smooth. For a chunkier sauce, pulse just a few times to retain texture.
If the sauce is too thick for your liking, thin it by stirring in a small amount of reserved pasta cooking water or a splash of vegetable broth until you reach the desired consistency.
Stir in the chopped fresh basil just before serving. Taste and adjust seasoning with salt and, if desired, a grind of black pepper.
Serve hot over pasta and sprinkle with grated cheese, or use as a condiment for grilled proteins and vegetables.

Tips and Variations

To deepen flavor, roast a few garlic cloves with the tomatoes and puree them into the sauce.
If you prefer a sweeter final result, roast the tomatoes a bit longer at a slightly lower temperature to avoid burning while encouraging more caramelization.
Add a pinch of crushed red pepper flakes for heat, or finish with a teaspoon of balsamic vinegar for a balanced tang.
For a smoother, restaurant-style sauce, pass the puree through a fine-mesh sieve to remove any remaining seeds or skins.

Storage

Refrigerate the sauce in an airtight container for up to 5 days. For longer storage, freeze in portions (ice cube trays or small containers) for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.

Nutrition (per serving)

Did You Make This Recipe?

We’d love to know how it turned out. Share a photo on your preferred social platform and tag it with your favorite food community hashtags so others can discover this roasted tomato sauce and get inspired.