A deeply flavoured, smooth tomato sauce made from slow-roasted fresh tomatoes, garlic, basil and oregano. Ideal for Bolognese, pasta, pizza or meatballs—and it freezes beautifully.
Roast the tomatoes:
Preheat oven to 180°C fan (200°C conventional). Halve the fresh tomatoes and place cut-side up on a large roasting tray. Add the whole garlic cloves. Drizzle everything with olive oil and season with sea salt, black pepper, and dried oregano.
Roast for 45 minutes to 1 hour, until the tomatoes are collapsed, caramelised at the edges, and releasing juices. Let them cool slightly.
Squeeze the roasted garlic out of their skins and discard skins.
In a large saucepan, combine:
The roasted tomatoes and garlic (plus all the juices from the tray)
The tinned chopped tomatoes
Tomato purée
Sugar (if needed)
Simmer gently over low heat for 30–40 minutes, uncovered, stirring occasionally.
Blend with a stick blender or food processor until smooth (or leave it chunky if you prefer). Stir in the fresh basil and adjust seasoning to taste. Add a splash of wine or balsamic if you'd like more richness.
Cool completely, then divide into freezer containers or flat freezer bags.
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