Fresh Roasted Tomato Napoletana Sauce

Fresh Roasted Tomato Napoletana Sauce

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Roasted napoletana sauce, is one of the easiest sauces to make ahead and have on hand in the fridge or freezer.  Also a fabulous way to use excess tomatoes if you are like us and have loads growing in the garden this summer.  Home grown really do make the difference.

Now I will say that in making this sauce you can add in any vegetables you want to for a thicker and heartier sauce and one that you could “hide” some vegetables from the unsuspecting kids (or husband).  I have added some optional vegetables for you to add, but be mindful that if you are cooking this in the Thermomix® you are limited with the size of the bowl. This recipe has been created using a TM5 with the larger bowl.

Mad Creations Napolitana

I love this sauce and I even ate it yesterday with my bacon! Sounds like I have rocks in my head, but trust me it is an amazing mix!  Dave put some in his tin of tuna (yes he eats straight from the can, after drinking the brine lol) and on slices of cheese too.  So you can see it is versatile that’s for sure!

I hope you enjoy it too.

Meg x

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Mad Creations Keto Napoletana Sauce

Mad Creations Napolitana Keto Sauce

Mad Creations Fresh Roasted Tomato Napoletana Sauce

A delicious sauce that you can make and freeze for future use
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Sauce
Cuisine: Keto
Keyword: keto napoletana sauce
Recipe Category: Low Carb
Servings: 16 serves
Calories: 79kcal
Author: Megan Ellam

Ingredients

  • 1200 g tomatoes
  • 2 garlic cloves
  • 1 tablespoon rosemary or 1/2 bunch thyme
  • 1/2 cup olive oil
  • 1 tbsp salt flakes if using iodised salt reduce to 1 tsp as it is much more concentrated
  • cracked pepper to taste
  • 1 cup chicken stock or bone broth

optional vegetables to add for a thicker heartier sauce (with hidden veg)

  • pumpkin zucchini, red capsicum, onion

Instructions

  • Preheat oven to 200℃.  Line a baking tray with baking paper.
  • Onto your prepared tray add tomatoes, garlic and rosemary.
  • Drizzle over olive oil and season with salt and pepper.
  • Roast in oven for 30 minutes.
  • Remove from oven and carefully remove tomato skins. Spoon tomato into Thermomix® bowl.
  • Add chicken stock and cook sauce for 25 minutes / 100℃ / speed 2.
  • Pour out half the mix into a large bowl and puree the other half 1 minute/gradual speed up to speed 8
  • Repeat with other half of mix.
  • Store in mason jars or freeze in plastic containers.

Notes

  1. Most napoletana or tomato sauce recipes have sugar or sweeteners added.  I have not added any sweetener to my mix as I love it just the way it is.  Sugar is meant to reduce the acidity of tomatoes (it really does depend on what you read in regards to this) and that is why it is added in sauce recipes.  Please make it without and if you taste the sauce before blending, you will know if it needs any sweetener, or seasoning.
  2. This recipe is ideal to make ahead and freeze in smaller batches.
  3. Nutritional is based on a 1/2 cup serve.

Nutrition

Serving: 1serve (1/2 cup) | Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 461mg | Potassium: 193mg | Fiber: 0g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 10.5mg | Calcium: 10mg | Iron: 0.3mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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This Post Has 2 Comments


  1. A delicious sauce that has so many uses.

  2. This is the most versatile sauce I have made… used in countless tomato based recipes from pizza to spaghetti… thanks once again 🙂

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