Harvest Tomato Sauce

Prep time: 15 mins
Cook time: 2 hours
Makes: approx 3 cups


  • 1.5kg tomatoes, cored and cut into wedges
  • 2 red capsicums, deseeded and cut into eighths
  • 1 large onion, cut into thin wedges
  • 4 cloves garlic, peeled
  • 1 tsp chopped rosemary leaves
  • 1 small chilli, seeded and chopped (optional)
  • ¼ cup tomato paste
  • 2 tbsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • ground black pepper


  1. Preheat oven to 160°C. Prepare the tomatoes, capsicums and onion and place them in a large roasting dish lined with baking paper. They need to be in a single layer so they roast and caramelise rather than stew, so use two roasting dishes if necessary.
  2. Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly.
  3. Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.
  4. Allow the vegetables to cool then purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the puréed sauce to a boil and while it is very hot, pour it into sterilised jars. Cover then seal. Sealed jars will keep for months in the pantry.