Tomato sauce (with fresh tomatoes)
When we make a classic tomato sauce, we generally use tinned crushed tomatoes, and that's already very good.
But it's possible to do much better, using fresh tomatoes (when in season, of course), which are gently preserved in the oven with thyme and garlic.
See how in this recipe.
But it's possible to do much better, using fresh tomatoes (when in season, of course), which are gently preserved in the oven with thyme and garlic.
See how in this recipe.
17 K 5/5 (34 reviews)
1 hour 35 min.
Easy
500 g
6 IngredientsLast modified on: July 14th 2024
For 500 g, you will need:
- 1
2 kgs tomato - 2
fine (or table) salt - 3
12 tablespoons olive oil - 4 4 tablespoons olive oil
- 5
thyme - 6
12 cloves garlic - Total weight: 2,360 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Wash, dry and remove the stalk of 2 kgs tomato.
Stage 2 - 2 min.
Cut into 4 or 8 pieces, depending on size.
Sprinkle with fine salt on the side opposite the skin.
Sprinkle with fine salt on the side opposite the skin.
Stage 3 - 3 min.
Pour the quarters into a large bowl, then sprinkle with 12 tablespoons olive oil (approx.).
Mix well.
Preheat oven to 180°C (360°F).
Mix well.
Preheat oven to 180°C (360°F).
Stage 4 - 2 min.
In a metal dish, pour 4 tablespoons olive oil, then place a few sprigs of thyme.
Stage 5 - 5 min.
Place the tomato quarters on top, trying to ensure that the skin side does not touch the bottom of the dish (as in the photo), and that they don't touch too much...
Stage 6
...if necessary, have a second course.
Stage 7 - 1 min.
Once you've emptied the bowl, you'll see that there's still a little oil and tomato juice in it. Don't throw it away, just pour it over the tomatoes in the dish.
Stage 8 - 1 min.
Place 12 cloves garlic "en chemise" in the dish between the tomatoes.
Stage 9 - 1 hour
Bake for approx. 1 hour at 180°C (360°F).
At the end of this time, the tomatoes should be candied, softened and lightly grilled on the skin side, as shown in the photo.
At the end of this time, the tomatoes should be candied, softened and lightly grilled on the skin side, as shown in the photo.
Stage 10 - 5 min.
Remove and discard the thyme, but for the garlic cloves it depends on your taste: remove and discard them all, or leave them all or just some.
I, for example, keep half, i.e. 3/6.
Pour the entire contents of the dish, tomatoes and juice, into the bowl of a blender. If necessary, deglaze the bottom of the dish with the tomato juice or 2 tablespoons of water.
I, for example, keep half, i.e. 3/6.
Pour the entire contents of the dish, tomatoes and juice, into the bowl of a blender. If necessary, deglaze the bottom of the dish with the tomato juice or 2 tablespoons of water.
Stage 11 - 2 min.
Mix it all together...
Stage 13
Your fresh tomato sauce is ready...
Stage 14
...store it in a closed jar in the fridge, or freeze it.
Remarks
Now's the time to use tomatoes that are a little ugly, sometimes a little too ripe, but full of flavor. If possible, opt for heirloom varieties, which are always tastier than very red, plump tomatoes.
It's quite important to use a metal pan, and especially not a non-stick one, as you want the tomatoes to caramelize in the bottom of the pan with the long cooking time.
You can also use herbs other than thyme, such as rosemary or oregano.
It's quite important to use a metal pan, and especially not a non-stick one, as you want the tomatoes to caramelize in the bottom of the pan with the long cooking time.
You can also use herbs other than thyme, such as rosemary or oregano.
Keeping: Several days in the fridge, in a closed jar, but also freezes well.
Source: Homemade, after Jean-François Piège
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 110 RDI=10 % | 240 RDI=40 % | 2,720 RDI=140 % | 11,400 RDI: 140 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 10 RDI=2 % | 120 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 500 g : 10.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tomato
Like these other recipes: Pan con tomate, Pan bagnat, Souda salad, Greek salad, Comtoise stuffed tomatoes, ... See them all 75
Olive oil
Like these other recipes: Scallops with sorrel and Noilly Prat, Pan bagnat, New York style pasta, Rice à la grecque, Tomato meat balls, ... See them all 530
Garlic clove
Like these other recipes: Penne with purple artichokes, Smoked tomato toast, Chorba, Potato tortilla (Spanish omelette), Cervelle de Canut, ... See them all 92
Fine (or table) salt
Like these other recipes: Hummus, Gâteau Basque , Hamburgers, Involtinis, Chinese style chicken, ... See them all 102
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