homemade tomato sauce in nesco roaster homemade roasted tomato sauce

Aiyoh, why are you still buying those tomato sauces from the supermarket? So many preservatives and so much sugar, not good for the body at all! Plus, the price nowadays is getting so expensive, really "potong stim" (mood killer) when you see the receipt. If you want your family to eat healthy and save some money, you must learn how to make your own sauce at home. It is so simple, even your neighbor will smell how good your kitchen is and come knocking. Trust me, once you try homemade roasted sauce, you will never go back to the canned ones. The flavor is so deep, so sweet, and so fresh—it's like a hug in a bowl for your pasta or your bread. Let me show you how we do it, no need to be a professional chef, just need some heart and some good tomatoes!

Roasted Tomato Sauce

Look at this color, so beautiful right? This is the kind of sauce that makes your house feel like a home. The secret is all in the roasting. When you put the tomatoes in the oven, the natural sugars come out and caramelize, making it so sweet you don't even need to add extra sugar like the shops do. This version is very "ngam" (perfect) for those who like a rustic, chunky feel. You can put this on spaghetti, or even use it as a base for your own homemade pizza. My children always ask for extra portions when I make this one!

Ingredients:

• 3 lbs of fresh Roma tomatoes (must find the red, juicy ones!)
• 6 cloves of garlic, skin on (for that extra aroma)
• 1 large white onion, cut into big pieces
• 1/4 cup extra virgin olive oil (don't be stingy, hah!)
• 1 handful of fresh basil leaves
• Salt and black pepper to taste
• A pinch of red chili flakes if you like a little "kick"

Instructions:

1. First, preheat your oven to 400°F (about 200°C). Wash your tomatoes properly, then cut them in half.
2. Place the tomatoes, onions, and garlic cloves on a big baking tray. Drizzle the olive oil all over. Use your hands to toss everything so every piece is "shiny" with oil.
3. Sprinkle your salt and pepper. Don't forget the chili flakes!
4. Roast in the oven for about 40 to 45 minutes. You want to see the skin getting a bit charred and wrinkly—that's where the flavor is!
5. Once done, let it cool down a bit. Squeeze the garlic out of their skins (be careful, very hot!), and throw everything—the juice, the tomatoes, the onions—into a blender.
6. Add your fresh basil and pulse until it's the texture you like. If you like it smooth, blend longer. If you like it "real," leave some chunks. So easy!

Homemade Roasted Tomato Sauce Recipe - Ascension Kitchen

Now, if you want something a bit more "atas" (fancy) like what they serve in those expensive cafes, this version is the one for you. This recipe focuses on getting a very concentrated flavor. It’s thick, rich, and very satisfying. Wah, the smell when this is roasting is truly "shiok"! You can make a big batch of this during the weekend, keep it in the freezer, and then during the week when you are busy working, you just boil some noodles, add the sauce, and dinner is settled. Healthy and fast, no need to order delivery every day!

Ingredients:

• 10-12 large vine-ripened tomatoes
• 2 tablespoons of balsamic vinegar (this gives it a very special depth)
• 4 sprigs of fresh thyme or oregano
• 1/2 cup of vegetable broth (if you want it a bit thinner)
• 3 tablespoons of extra virgin olive oil
• Sea salt and cracked black pepper
• A few cloves of minced garlic

Instructions:

1. Start by heating your oven to 375°F. We go a bit lower here to let the tomatoes roast slowly.
2. Slice your tomatoes into thick rounds or wedges. Lay them out on a baking sheet lined with parchment paper—don't overlap them, give them space to "breathe."
3. Scatter the minced garlic and the herb sprigs over the top. Drizzle the olive oil and that balsamic vinegar. The vinegar will mix with the tomato juice and create something magical, you see later!
4. Roast for about 1 hour. Your kitchen will smell like heaven, I'm telling you.
5. Take it out and remove the herb stems. Scrape everything into a food processor.
6. Add a bit of broth if you feel it is too thick, then blend it up. Taste it—if it's too tart, you can add a tiny bit of honey, but usually, the slow roast makes it sweet enough.
7. Serve it warm over some penne or use it as a dipping sauce for some toasted sourdough bread. Everyone will think you spent hours at the stove, but actually, the oven did all the hard work for you!

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