Kathrine Frich
Forget boiling. The Italian way is to roast tomatoes slowly in the oven.
Forget boiling. The Italian way is to roast tomatoes slowly in the oven.
Italian Chef Spills the Sauce Secrets
Roberta d’Elia, Head Chef at Pasta Evangelists, has shared her top tips for making the most flavorful tomato sauce. and it’s nothing like the store-bought versions in the US.
According to her, the key to bold, rich flavor lies in how and when you cook the tomatoes.
Start With Overripe Tomatoes
“Tomatoes are best fit for cooking when they are slightly overripe,” Roberta explains.
This stage of ripeness brings out their natural sugars, resulting in a sweeter, deeper flavor. Don’t toss those soft tomatoes, they’re culinary gold.
Slow-Roasting Is a Game Changer
Forget boiling. The Italian way is to roast tomatoes slowly in the oven.
This intensifies their flavor and creates a sauce that’s rich, complex, and naturally sweet. It’s a patient process, but worth every minute.
Even Better if You Grow Your Own
Nothing beats the taste of freshly picked tomatoes.
Chef Roberta recommends cooking your sauce the same day you get your tomatoes or even better, growing them yourself.
It’s a simple step that makes a big difference.
Roberta’s Sauce Recipe: A Fridge Staple
The chef’s homemade sauce yields enough for six servings and can be stored for later.
It’s made with just a handful of ingredients, but when done right, the result is packed with flavor and perfect for any pasta dish.
Simple Ingredients, Big Flavors
Here’s what you’ll need:
- 2.2 pounds of ripe tomatoes (about 2–2.5 lbs)
- 4 cloves of garlic
- 2 teaspoons of demerara sugar
(or substitute with light brown sugar if demerara isn’t available) - 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 loosely packed handful of fresh basil (about 1/3 to 1/2 cup, chopped)
- Salt and pepper to taste
No hidden preservatives or processed junk, just real, honest ingredients.
The Roasting Technique
Preheat your oven to 375°F (190°C).
Slice the tomatoes in half and arrange them cut-side up on a baking sheet or roasting pan.
Tuck in the garlic cloves among the tomatoes.
Sprinkle the tomatoes with the demerara sugar (or light brown sugar), salt, and freshly ground black pepper.
Dot or spread the tomato paste over the tomatoes.
Drizzle generously with olive oil.
Roast in the oven for about 1 hour, or until the tomatoes are soft, slightly shriveled, and caramelized around the edges.
Finishing Touch: Basil and a Fork
Once roasted, mash the tomatoes with a fork and stir through fresh chopped basil.
The result is a rich, chunky sauce bursting with natural sweetness and savory depth. It’s perfect with a grating of Parmigiano Reggiano or your favorite grilled cheese.
Better Than Jarred
This sauce isn’t just Italian-inspired, it’s authentically Italian.
Compared to many store-bought sauces in the US, it’s fresher, more vibrant, and free from unnecessary additives.
