Homemade tomato sauce for every occasion

Tomato sauce for every occasion

Restaurateur and chef David Higgs shares his failproof homemade tomato sauce recipe with us.

Roasted cherry tomatoes develop a lovely Mediterranean flavour when you roast them. This is beautiful for dressings, sauces or add it straight to the pasta. – David Higgs

Serves 2 generous portions, approximately

INGREDIENTS

For the tomato sauce

• A splash of olive oil
• Salt & pepper to season
• 400 g ripe cherry tomatoes
• 1 red onion, peeled & chopped
• 3-4 cloves garlic, peeled and chopped
• 1 sprig of rosemary, leaves removed from the stem & roughly chopped
• 1-2 fresh green chilies
• 1 x 400 g tinned chopped tomatoes
• 1 tsp dried oregano

Serving suggestion

• A splash of olive oil
• Cooked pasta
• Goat’s cheese, crumbled
• Parmesan, grated
• Fresh basil leaves 

METHOD

Preheat the oven to 180°C.

Place the cherry tomatoes in an oven tray, add a generous splash of olive oil, season the cherry tomatoes with salt and pepper. Roast the tomatoes in the oven for 20-30 minutes until the tomatoes soften.

Heat oil in a large pot then on a moderate temperature, sauté the onions, garlic, rosemary, green chilli then add the tinned chopped tomatoes, roasted cherry tomatoes and dried oregano. Simmer for 15-20 minutes on a low temperature. Season with salt and pepper.

To serve, arrange the tomato sauce on the pasta, serve with crumbled goat’s cheese, grated parmesan & fresh basil.

Print Recipe

Homemade tomato sauce for every occasion

Ingredients

• For the tomato sauce
• A splash of olive oil
• Salt & pepper to season
• 400 g ripe cherry tomatoes
• 1 red onion, peeled & chopped
• 3-4 cloves garlic, peeled and chopped
• 1 sprig of rosemary, leaves removed from the stem & roughly chopped
• 1-2 fresh green chilies
• 1 x 400 g tinned chopped tomatoes
• 1 tsp dried oregano
• Serving suggestion
• A splash of olive oil
• Cooked pasta
• Goat’s cheese, crumbled
• Parmesan, grated
• Fresh basil leaves 

Instructions

1

Preheat the oven to 180°C.

2

Place the cherry tomatoes in an oven tray, add a generous splash of olive oil, season the cherry tomatoes with salt and pepper. Roast the tomatoes in the oven for 20-30 minutes until the tomatoes soften.

3

Heat oil in a large pot then on a moderate temperature, sauté the onions, garlic, rosemary, green chilli then add the tinned chopped tomatoes, roasted cherry tomatoes and dried oregano. Simmer for 15-20 minutes on a low temperature. Season with salt and pepper.

4

To serve, arrange the tomato sauce on the pasta, serve with crumbled goat’s cheese, grated parmesan & fresh basil.

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Feature image: Marc Shoul