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)
Serving: 1/4 | Calories: 78.1 kcal | Carbohydrates: 17.3 g | Protein: 3.2 g | Fat: 1.2 g | Fiber: 4.1 g
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