A well-made Napoletana sauce is never too basic and if you think so, this recipe will change your mind.
The key to creating a delicious and brimming sauce is making the most out of your classic Italian flavors - tomato, garlic, onion, olive oil and herbs. Roasting the tomatoes first will create that rich flavor, and we recommend using a variety of tomatoes to make it even tastier!
This sauce is an easy way to preserve those extra tomatoes you have lying around in the fridge. Not to mention, it is without a doubt the most versatile sauce we know. We use it on pizza, in pasta or as a dipping sauce - it elevates so many dishes.
One pro tip that we can suggest for the recipe is to add a little sugar. Tomatoes can be very acidic and the best way to cut the acidity is by adding sugar or sweetener!
A true classic, this roasted tomato sauce will convince you to ditch store-bought jars forever.
Roasted Tomato Sauce
4lb ripe tomatoes
2-3 tablespoons olive oil
4-6 garlic cloves
2 sprigs fresh rosemary
Small handful fresh thyme leaves
½ teaspoon chilli flakes/red pepper flakes
1 teaspoon salt
Black pepper to taste
2 red onions finely chopped
2-3 garlic cloves thinly sliced
2 teaspoons Italian herbs
1-2 teaspoons smoked paprika to taste
Salt and pepper to taste
1-2 teaspoons sugar (optional)
½ -1 cup vegetable stock
Pre-heat the oven to 375ºF.
Place the tomatoes in a roasting tray then add the olive oil, herbs and spices.
Mix to combine.
Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
Remove and set aside.
Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
Add the garlic and allow to sauté for a minute before adding the herbs, spices and roasted tomatoes.
Add the sugar (if using) then pour in the stock.
Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.