Simple Roasted Tomato Sauce

Matbucha - Moroccan Tomato dip, spread or condiment - Cooked Spicy Tomatoes, Peppers, Garlic and Chili Pepper

Serves: 6 | Prep time: 20 minutes | Cook time: 4 hours


  • Enough tomatoes to cover the bottom of a 2.5cm lipped baking sheet 
  • 1 head garlic, whole cloves, peeled 
  • 80ml cup olive oil
  • 1 handful fresh basil leaves (or several sprigs of fresh thyme or rosemary) 
  • Salt, to taste 
  • Black pepper, to taste


  1. Preheat the oven to 120°C, place tomatoes and garlic on a large baking sheet, and drizzle with olive oil.
  2. Top with herbs, season with salt and black pepper, and bake for 4 hours or until tomatoes are soft and bursting.
  3. Allow everything to cool before pouring it into a blender. Pulse several times and then blend until desired consistency.
  4. Enjoy as you would any sauce — over noodles and veggies, or as a base in soups. (It can also be eaten as a delicious soup all on its own.) Pour extra sauce into jars or into freezer bags and freeze.

Recipe Credit: Carrie Bohl