Roasted Chunky Tomato Sauce Recipe

Roasted Chunky Tomato Sauce Recipe

Recipe for Roasted Chunky Tomato Sauce

Want to add rich flavor to your tomato sauce?

Roast those tomatoes first. I’ve got a fabulous recipe that has a couple of secret ingredients that will surprise you. Be brave! In the end, you will have a delicious roasted tomato sauce that is so, so good on pasta or with roasted chicken or anything. it’s so versatile. Friends will be begging on their knees for this recipe. Check out how I incorporated this sauce for my Sautéed Chicken Breast Supreme.

How to make roasted chunky tomato sauce is so easy and surprisedly pack with more flavor than the traditional tomato sauce.

First…cut your tomatoes (Roma tomato are the best to use because of less seeds and more meat) in half and place your tomatoes cut side down on a lined sheet pan with parchment paper or aluminum foil. Second…Spread fresh herbs (thyme and/or basil and rosemary) and smashed garlic and diced shallots over tomatoes and drizzle with olive oil and balsamic vinegar with a sprinkling kiss of brown sugar. Sprinkled with sea salt, fresh cracked black, green, and pink peppercorns, coriander seeds, and red chili flakes. Roast in a preheat oven at 400° F for 30 minutes. Boom!

Versatility is what this roasted chunky tomato sauce is all about. Adding a olive marmalade, capers, caper berries, porcini mushrooms, meats, shellfish, cream, or vodka…etc can change the whole flavor profile.

Makes 1 Quart

[ingredients title=”Equipment”]

  • 3 1/2 Otr.     Le Creuset, dutch oven *
  • 1 Lg              Sheet pan
  • 1 Lg              Mixing bowl
  • Rubber spatula
  • Aluminum foil or parchment paper
  • Tongs
  • Chef knife
  • Measuring Spoons
  • Stick/Immersion blender or food processor *
  • Coffee grinder *


[ingredients title=”Ingredients”]

  • 3  Lb.       Beef steak or Roma tomatoes, cut in half-remove seeds
  • 1 C            Shallots, diced or 1 medium size
  • 1/4 C        Carrots, sliced 1/4″ rounds
  • 4               Garlic cloves, smashed
  • 2-3 T        Olive oil
  • 2 T            Balsamic vinegar
  • 1/2 t          Brown sugar
  • 1/2 t          Crushed red chili flakes
  • 1               Thyme sprig *
  • 1                Rosemary sprig *
  • 1                Basil sprig *
  • 1-2 t          Anchovy paste *
  • 1 t             Whole black, green, and/or pink peppercorns *
  • 1/2 t          Whole Coriander seed *


Chef Gerrie’s Notes:

* Le Creuset, dutch oven is my “to go to” item when making a large quantity of tomato sauce or other sauces, stewing, braising, even frying. An all purpose and a must have piece of equipment

* Immersion Blender is another “to go to” piece of equipment to have in your kitchen. The easy, clean-up, and alone storage of the immersion blender is perfect for quick smoothies, scramble eggs, and blending sauces to the consistency your looking for. Rather it be pureed or chunky. Their are some which come with attachments, like a wire whip.

* Coffee grinder is not just for grinding coffee beans. It’s the best to use when grinding any whole spices. Buy an inexpensive one is the kind to get. You can find them at a dollar store or Walmart.

* Thyme, Rosemary and Basil sprigs are easy to infuse flavor with out the hassle of removing the leaves on the stem. Toss them in and when sauce or other product is done, just pull the wilted stem out. Those stems have a lot of flavor in them.

* Anchovy paste is a chef’s secret ingredient to adding natural salt to a dish. It’s amazing the flavor and no fishy

* Whole black, green, and pink peppercorns and whole coriander seeds when lightly toasted in a dry saute pan, then ground in a coffee grinder boosts the flavor and aroma of this sauce or anything you season.

[directions title=”Directions”]

  1. Make the roast tomato sauce, preheat oven to 400 °F In a large bowl toss tomatoes, shallots, carrots, garlic, chili flakes, and anchovy paste or fillet, with balsamic vinegar, brown sugar, and EVOO to coat. Throw this down on a sheet pan (cover with aluminum foil for easy clean up) and season with freshly ground peppercorns and coriander seeds for about 30 minutes turning periodically. If they begin to brown too quickly push them into the center of the pan. Remove herb sprigs and skins off tomatoes with tongs.  Transfer mixture to bowl using an immersion blender pulse or put in food processor for a chunkier product.  Taste and adjust seasoning. (You can cool completely, transfer to an air tight container if you are making it the day before).


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