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No Waste Roasted Tomato Sauce

Easy No Waste Roasted Tomato Sauce

Got some leftover tomatoes and don’t want to throw them away? This No Waste Roasted Tomato Sauce is my favourite way to use up soft tomatoes that are a bit past their prime.

How can I use this No waste Roasted Tomato Sauce?

This easy Roasted Tomato Sauce is great for both pizza and pasta. Use on top of your favourite pizza base and top with your filling of choice or as a base for a really good tomato pasta. Add some olives, capers, and vegan or dairy cheese and you’ve one super tasty dinner. For a low carb pasta alternative you can use zucchini noodles or Palmini palm of hearts noodles.

What diets is this Roasted Tomato Sauce Suitable for?

Keto + low carb: One serve, approx 1/4 cup, of this Roasted Tomato Sauce is 3.9g net carbs.

Vegan: No cheese or dairy products were used in this vegan pizza and pasta sauce.

Sugar and sweetener free: This Roasted Tomato Sauce doesn’t contain any sugars or sweeteners and is sweetened naturally with just the juice of the tomatoes.

Don’t forget to tag me on Instagram @modernfoodstories if you make it. I love seeing how creative you are.

Easy Keto Pizza Sauce
Easy No Waste Roasted Tomato Sauce
Overview
Serves:
8 - 10
Difficulty: Easy
Hands On: 5 minutes
Overall Cooking: 45 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 1 kg fresh tomatoes (ideally a sweeter variety like cherry)
  • 3 tbsp extra virgin olive oil
  • 4 large garlic cloves
  • 1 small red onion, peeled + cut into 2cm wedges (70g)
  • 1 tsp dried oregano
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 4 tbsp tomato puree
  • Handful of Fresh basil leaves, torn (15g)
  • 2/3 tsp salt, or to taste
  • 1/2 tsp Cracked black pepper, or to taste
Method
  • Preheat the oven to 180C / 160 fan.
  • Chop the tomatoes into halves or quarters, depending on how big they are. I recommend halves for cherry. Place on a non-stick baking tray (option to line with greaseproof paper for less washing up) and toss with the olive oil, garlic cloves (in their skin), onion, oregano thyme, salt and pepper. Roast in the oven for 30 - 40 minutes until soft and starting to char. Roughly stir through the tomato puree (or add in dollops) for the last 10 minutes of cooking.
  • Remove the garlic from the skins and place in a blender with the rest of the ingredients from the tray. Blitz. Add the torn basil leaves and pulse leaving some a little chunky for texture, or until smooth if you prefer. Taste and adjust the seasoning to taste.
Print Recipe
Overview
Serves:
8 - 10
Difficulty: Easy
Hands On: 5 minutes
Overall Cooking: 45 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 1 kg fresh tomatoes (ideally a sweeter variety like cherry)
  • 3 tbsp extra virgin olive oil
  • 4 large garlic cloves
  • 1 small red onion, peeled + cut into 2cm wedges (70g)
  • 1 tsp dried oregano
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 4 tbsp tomato puree
  • Handful of Fresh basil leaves, torn (15g)
  • 2/3 tsp salt, or to taste
  • 1/2 tsp Cracked black pepper, or to taste
Method
  • Preheat the oven to 180C / 160 fan.
  • Chop the tomatoes into halves or quarters, depending on how big they are. I recommend halves for cherry. Place on a non-stick baking tray (option to line with greaseproof paper for less washing up) and toss with the olive oil, garlic cloves (in their skin), onion, oregano thyme, salt and pepper. Roast in the oven for 30 - 40 minutes until soft and starting to char. Roughly stir through the tomato puree (or add in dollops) for the last 10 minutes of cooking.
  • Remove the garlic from the skins and place in a blender with the rest of the ingredients from the tray. Blitz. Add the torn basil leaves and pulse leaving some a little chunky for texture, or until smooth if you prefer. Taste and adjust the seasoning to taste.
Print Recipe

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