Baked fresh tomato sauce recipe

Our summer vegetable garden has been so painfully slow to start this year. Finally this week the tomato “tap” have been turned on and we are beginning to collect a tub of fresh colourful tomatoes each day. Thank goodness! Each year (in summer) I make a few batches of my famous “Best Ever Tomato Sauce” to last the coming months. Where possible we use our own produce to make the sauce. When I use all mine to dehydrate and eat fresh, I source the tomatoes from a local spray free farm gate. My youngest son is a tomato sauce fiend. He would happily put it on anything! Thankfully he loves my home made sauce more than any store purchased ones. The problem this summer is that since my SIBO diagnosis I am unable to eat foods that contain sugar. My usual recipe contains sugar, not alot but I am not keen to undo the hard work I have done to date with my diet protocol by adding any back in at this stage.  A solution was required so I could add sauce to my home made burgers. This recipe evolved, it is simple to make and although it doesn’t have the shelf life of my regular recipe it will last a few days in the fridge or frozen in ice cubes. I have found that it is such a simple recipe I simply make a batch while cooking the dinner when I need it. I hope you love it as much as I do if you have been seeking a sugar free tomato sauce recipe.

This is my simple recipe for sugar-free baked tomato sauce.

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How to make a sweet sugar free tomato sauce

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

A simple baked sugar free tomato sauce recipe made from fresh summer produce. 

Course: Preserve, Sauce

Cuisine: Italian, Mediterranean

Author: Kyrstie Barcak

Ingredients

Sauce Ingredients:

• 250 grams fresh tomatoes
• 1 stem fresh parsley leaves
• 1 small green capsicum chopped finely
• 1 clove fresh garlic

To Cook:

• 1 tablespoon olive oil
• 1 pinch salt generous
• 4 grinds fresh black pepper

To Serve:

• handful fresh basil leaves torn
• 1 stalk fresh parsley leaves finely chopped

Instructions

Heat the oven to 170 degrees celcius (fan forced)

1. Add the sauce ingredients to a baking pan

2. To cook, drizzle the vegetables with the oil and dress with the salt and pepper. Shake the pan to incorporate and coat the ingredients.

Add pan to the heated oven

1. Cook for 20-25 minutes until the tomatoes have started to colour and begin to break down

2. Remove from the oven, add the fresh herbs and stir to combine. Use a fork to break up the tomatoes if you wish, or puree with a blender stick if you prefer a liquid sauce. 

Recipe Notes

My preference is for a sauce that is chunky and has many tomatoes in tact. If you prefer a more liquid sauce puree or mash the ingredients when they come out of the oven.

Some other recipes that we all look forward to refilling the pantry each summer from our tomato crop each year include:

Tomato paste

Tomato passata

Chunky Salsa

What do you make from your home grown tomatoes? Are there certain preserves or treats that are made to prolong the flavours of summer?