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.
24 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
1 litre 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 1 litre 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: Tahitian salad, Tomato tatin, Eggs in tomato shells, Salade Niçoise, Souda salad, ... See them all 75
Olive oil
Like these other recipes: Tomato omelette, Fish "à la Bordelaise", Polenta, Mushroom Pancakes au Gratin, Caesar salad, ... See them all 534
Garlic clove
Like these other recipes: Celeriac and mushroom gratin, Gratin Dauphinois, Vegetable stock, Spaghetti with tomatoes and pesto, The total turnip, ... See them all 96
Fine (or table) salt
Like these other recipes: Galette berrichone, Involtinis, Tahitian salad, Pasta with cherry tomatoes, olives and feta cheese, Old style brioche, ... See them all 102
Other recipes you may also like
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011196 K4.4 1 min.
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta. July 25th 2020287 K 25 15 min.
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over. April 17th 202282 K 1 hour 40 min.
Grilled ham and bechamel sandwiches
Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin. May 21th 202337 K 55 min.
Bruschetta
Bruschetta is an Italian recipe consisting of a slice of bread in olive oil, topped with a preparation, mainly tomato-based. Here's a very simple version, with tomatoes and mozzarella. November 19th 202324 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.