An Italian chef's three simple steps will help home cooks create a silky, authentic tomato sauce that coats pasta beautifully without overwhelming other flavours. Roberta d'Elia, Head Chef at Pasta Evangelists, shares a recipe that takes just 15 minutes to prepare and serves six.
Three Key Tips for Better Tomato Sauce
Chef Roberta's tips centre on ripeness, roasting, and freshness. "Tomatoes are best fit for cooking when they are slightly over-ripe," she advised. Slow-roasting intensifies their flavour, and she cautioned against storing tomatoes in the fridge. "For a richer taste, buy (or grow!) your tomatoes fresh and cook them as soon as you have them," she emphasised.
Slow-Roasted Tomato Sauce Recipe
Ingredients:
- 1kg vine-ripened tomatoes, removed from vines and halved
- Four cloves garlic, crushed
- Two tsp demerara sugar
- Two tbsp tomato purée
- Two tbsp extra virgin olive oil
- Handful fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper
Method:
Preheat the oven to 190C. Place the halved tomatoes cut-side up in a single, even layer across a large roasting tray. Nestle the crushed garlic cloves amongst the tomatoes, pressing them into the flesh where possible. Lightly dust the sugar over the top, along with a generous pinch of salt and a good grind of black pepper. Spoon the tomato purée evenly across the tray before finishing with a generous drizzle of olive oil.
Roast for approximately one hour, or until the tomatoes are tender and beginning to caramelise at the edges. Keep a close eye from the forty-minute mark to prevent burning. Once ready, scatter the chopped basil over the top and use a fork to gently crush the tomatoes into a hearty, rustic sauce.
Serving Suggestions
This dish is best enjoyed ladled over freshly cooked pasta — the chef suggests orecchiette for a truly authentic taste of Puglia — and finished with a generous grating of Parmigiano Reggiano.
