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.
22 K 5/5 (34 reviews)
1 hour 35 min.
Easy
250 g
6 IngredientsLast modified on: July 14th 2024
For 250 g, you will need:
- 1
4 cups + 3 tablespoons tomato - 2
fine (or table) salt - 3
6 tablespoons olive oil - 4 2 tablespoons olive oil
- 5
thyme - 6
6 cloves garlic
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 4 cups + 3 tablespoons 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 6 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 2 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 6 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 | 10 RDI=5 % | 60 RDI=5 % | 120 RDI=20 % | 1,360 RDI=70 % | 5,700 RDI: 70 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 10 RDI=2 % | 120 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 250 g : 5.05 €
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: Greek salad with chicken, Green beans with tomatoes, Thin summer tart "à la grecque", Souda salad, Eggs in tomato shells, ... See them all 75
Olive oil
Like these other recipes: Creamy risotto with diced vegetables and flax seeds, Tender tuna, Mushroom buckwheat pancakes, Ratatouille confite, Langoustine and leek tarts, ... See them all 531
Garlic clove
Like these other recipes: Hummus, Moussaka, Spinach and cauliflower with sesame béchamel sauce, Red rice pannequets, Eggs with tomatoes and courgettes, ... See them all 93
Thyme
Like these other recipes: Spaghetti with tomatoes and pesto, Fish in white wine, Spaghetti Bolognese, Tomato and courgette tart, Potato gratin with 3 cheeses, ... See them all 67
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018387 K 14 1 day 1 hour 25 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011238 K4.2 40 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011320 K3.8 25 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010238 K4.6 25 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016244 K3.7 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.