Matt's Recipe Book

Roasted tomato pasta sauce

Prep time5 minutes
Cooking time45–60 minutes

A simple roasted tomato sauce which is great with fresh tomatoes from the garden.


  • Large roasting tin


  • 400g large tomatoes
  • 1 large shallot
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 25g butter


  1. Preheat the oven as hot as it will go – 220℃ or so
  2. Slice the tomatoes in half (or smaller if they're absolutely massive) and place them cut-side down in a roasting tin. Add the olive oil and cover everything thoroughly.
  3. Pop the roasting tin in the oven. The tomatoes will start to cook and release their juice – you want to cook them for about 30–45 minutes, until the juice is just starting to brown on the base of the tin.
  4. While the tomatoes are cooking, dice the shallot and the garlic. Add to the roasting tin for about 4–5 minutes until just starting to brown.
  5. Remove the roasting tin from the oven, and remove the tomato skins – they'll be burned and should just pop off the top of the tomatoes
  6. Start combining the tomatoes, shallots, and garlic into a thick sauce. Deglaze the pan with the sauce – you can add a splash of wine of vinegar at this stage if you want.
  7. Add the butter and allow it to melt, stirring to combine. This will result in a thick and glossy sauce.
  8. Serve with pasta and a generous helping of parmesan.