Roasted tomato sauce
Raciones: 12
  • 3 kg (6 pounds) ripe tomatoes
  • 1 large onion
  • 1 head of garlic
  • 2 cayenne peppers (optional)
  • Salt to taste
  • Virgin olive oil
  1. Nothing easier to make: put the tomatoes, brushed with olive oil, on a tray and roast in a preheated oven at 200ºC (fan) / 220°C (no fan) along with the onion wrapped in foil and the head of garlic. Roast until the tomatoes are soft and their skin is blackened.
  2. Watch the head of garlic and the onion, as they do not need exactly the same time as the tomatoes. The onion probably will take longer to be cooked through.
  3. Take the vegetables out only when they're done. Let cool completely.
  4. Skin the tomatoes, the skin will release easily. Peel the garlic and onion. Place everything into a powerful food processor or blender (I use the Thermomix) and process until you can detect no trace of tomato seeds, if possible. If you want to add a touch of spiciness, add the cayenne pepper before processing.
  5. Season with salt and, with the food processor running, add a good dash of virgin olive oil, and emulsify well.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at