sliced yellow tomatoes on a roasting tray ready to cook

Roasted Yellow Tomato Pasta Sauce

This delicious recipe makes a thick pasta sauce that you can bottle and use like passata. Slow-roasting the tomatoes further intensifies the sweetness and is a great way to give you time to do other things. There is no need to sieve the tomatoes to remove seeds or skins as with a traditional passata.

We've made this recipe using yellow tomatoes, red tomatoes, and even a combination of them both - this is a great way to use up excess tomatoes from the garden.

To double down on the yellow, we added a couple of yellow courgettes to the mix too. We always encourage creativity in the kitchen - try substituting veggies that make sense to you for pasta sauce.

Watch the how-to video here.

Inspired by Nicola Galloway's slow roasted tomato passata recipe.

Slow Roasted Tomato Pasta Sauce

Servings

8-10

Prep Time

25 minutes

Cook Time

45 minutes

Cuisine

Italian

Category

Dinner

This easy pasta sauce recipe is a great way to use lots of tomatoes of any colour. Select your favourite herbs and spices. We've added chilli flakes for a touch of heat but leave it out as you prefer.

This pasta sauce can be bottled or frozen into portioned containers - but make sure you leave some out to enjoy straight away!

If you don't have zucchinis, sub them with something else, or leave out altogether. Use the ingredients you want.

Slow Roasted Tomato Pasta Sauce

Ingredients

  • 2kg ripe yellow tomatoes, halved (if small) or quartered to roughly the same size

  • 1 large onion, sliced

  • 2 fresh garlic cloves, sliced (optional)

  • 2 medium zucchinis, sliced

  • handful of fresh basil, roughly chopped

  • 1.5 tsp Black Garlic Sea Salt

  • 1 tsp dried rosemary or mixed herbs

  • ½ tsp chilli flakes

  • ½ tsp smoked paprika powder

  • 4 tbsp Olive Oil infused with Black Garlic

  • 1.5 tbsp Black Garlic Essence

Directions

  1. Preheat the oven to 160 - 180C.

  2. Put the tomatoes, onion, garlic, herbs and spices on a large oven tray - spread them out so they roast, rather than stew.

  3. Add the oil and mix using your hands to coat the tomatoes as much as possible.

  4. Put in the middle of the oven and cook for 45 mins.

  5. Transfer the cooked tomatoes to a large bowl or saucepan.

  6. Add the Black Garlic Essence to enrich the flavours.

  7. Using a stick blender carefully puree it all to a smooth sauce.

  8. You can now bottle it, or add it to containers for freezing. To bottle it into jars the water bath method is recommended.