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
750 g
6 IngredientsLast modified on: July 14th 2024
For 750 g, you will need:
- 1
3 kgs tomato - 2
fine (or table) salt - 3
18 tablespoons olive oil - 4 6 tablespoons olive oil
- 5
thyme - 6
18 cloves garlic - Total weight: 3,540 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 3 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 18 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 6 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 18 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 | 40 RDI=20 % | 170 RDI=20 % | 360 RDI=60 % | 4,080 RDI=200 % | 17,100 RDI: 200 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 10 RDI=2 % | 120 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 750 g : 15.05 €
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: Tomato tart, Tabbouleh, Shakshuka, Salade Niçoise, Ratatouille, ... See them all 75
Olive oil
Like these other recipes: Tagliatelle with cockles, Blanquette of veal, Parcels of fish fillet in spinach, Grilled ham and bechamel sandwiches, Spring veal sauté , ... See them all 530
Garlic clove
Like these other recipes: Red rice pannequets, Chicken "cantina", Tomato meat balls, Beurre d'escargot, Gisèle's Pasties, ... See them all 92
Fine (or table) salt
Like these other recipes: Mixed salad stack, Manou's zucchinis garnished, Paté en croute (terrine in a pie crust), Little lemon biscuits, Rabbit terrine, ... See them all 102
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201952 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201948 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.