Roasted Tomato and Garlic Pasta Sauce
  • 3 cups (720ml) of chopped fresh vine tomatoes, peeled and deseeded
  • 1 onion, sliced
  • 1 bulb of garlic, cloves peeled
  • 1 large carrot, finely chopped
  • 2 tsp of Italian herbs
  • salt to season
  • Spray oil
  • 1 cup (240ml) of chicken or vegetable stock
  • 1 tbs tomato paste
  1. Preheat oven to 180c or 350f (gas mark 4)
  2. Place all tomatoes, onion, garlic and carrots in an large ovenproof dish, spray over the top with some spray oil.
  3. Sprinkle with a little salt and the Italian herbs and roast in the oven until tomatoes and carrots are softened and garlic and onion has caramelised - approx 1 hour.
  4. Place in a food processor with the tomato paste and pulse the blade a few times, while slowly pouring in the stock until it is sauce consistency. (you may not need to add all the stock, I like my sauce chunky, but if you like it smooth, place in a blender and blend till smooth)
  5. Season as needed with salt and black pepper
  6. Store in a lidded jar.
  7. Can be kept in the fridge for approx 1 week or frozen for later use.
  8. I love to serve this over pasta, with fresh italian parsley and parmesan cheese from my Healthy Extra allowance.
Recipe by Slimming Eats at