Why are roasted tomatoes so delicious

Tomato sauce made from oven-roasted tomatoes - incredibly aromatic!

I promised you on Instagram and of course I keep my promises. I'll tell you how I made the tomato sauce from the oven-roasted tomatoes that you recently saw in my Instagram Stories (you can find my Instagram channel HERE).

This year we have an awful lot of tomatoes in the vegetable patch. So actually we have a lot of tomatoes every year, but this year tops everything. One of the reasons for this is that I bought new tomato pots in the spring (I introduced them to you HERE - there is also an explanation of why I grow tomatoes in pots and not outdoors), which of course also have tomato sticks in addition to my previous pots were planted.

In other words, twice as many tomato plants, twice as many tomatoes. In fact, more than twice as much, because this year was and still is a really good year here for the delicious fruits. We are currently harvesting a huge number of large and small tomatoes every day and not only eat them pure, but also make tomato sauces and dried tomatoes (in the automatic dehydrator) out of them. So delicious!

Two or three weeks ago we had already cooked a huge load of tomato sauce, no matter what we thought. It was really good. A few days later I cooked some more, but I had roasted the tomatoes in the oven beforehand because I wanted to try something different. And what can I say, that was a real hit!

The tomatoes from the oven made a sensationally aromatic and intensely tasting tomato sauce, because the roasting removed water and left an extremely intense and concentrated tomato flavor. That was so good! If you like tomato sauce, you should really try it, here are my instructions for it.

The recipe for the tomato sauce made from oven-roasted tomatoes:
Tomato sauce made from oven-roasted tomatoes
  • 1 whole baking sheet full of good-tasting tomatoes (I mainly used sweet cherry tomatoes from our garden)
  • 4 tablespoons brown sugar (alternatively coconut blossom sugar)
  • salt
  • pepper
  • A few fresh or dried herbs of your choice (I used dried marjoram and oregano as well as some fresh basil)
  • A tasty olive oil to drizzle with
  • 1 packet of pureed tomatoes (approx. 500 g)
  1. Preheat the oven to 170 ° C convection (190 ° C top / bottom heat).
  2. Quarter the tomatoes or halve the cherry tomatoes and place on the baking tray lined with baking paper. Sprinkle with sugar, salt, pepper and herbs and drizzle well with olive oil.
  3. Roast the tomatoes in the oven for about 40-60 minutes. The time can vary depending on the size of the tomato pieces and the water content they contain. In any case, the tomatoes should be well cooked and have lost a lot of moisture (i.e. they should look a bit dried out). The sugar should be nicely caramelized. Under no circumstances should the tomatoes burn and show black spots. Therefore, it is best to check after about 40 minutes how far the tomatoes have been cooked. Simply continue cooking if necessary.
  4. Then mix the tomatoes with the strained tomatoes and puree. The tomatoes that have passed through are added so that you can puree the oven tomatoes and make a sauce again (otherwise you would only have a thick paste).
  5. Season again with salt, pepper and herbs of your choice. Bring everything to the boil and pour it very hot into a large, clean (preferably boiled beforehand) suitable glass bottle. Close the lid and turn it upside down for a few minutes to create a vacuum and make it last longer. After cooling, it is best to store in the refrigerator until consumption.
  6. Tastes perfect with pasta and freshly grated Parmesan and can be kept in the refrigerator for several days or even weeks.

☆ Mara