Thermomix Roasted Tomato Basil Sauce
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Make an authentic, velvety roasted tomato basil sauce in your Thermomix - perfect for pasta, pizza, or dipping. This easy recipe brings out deep tomato flavor and fresh basil aroma for a homemade Italian classic.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1.2 kg ripe Roma tomatoes, halved
- •3 tbsp olive oil, divided
- •1 medium yellow onion, quartered
- •4 garlic cloves, unpeeled
- •1 tsp sea salt
- •1/2 tsp freshly ground black pepper
- •1 tbsp tomato paste
- •1 tsp sugar (optional, to balance acidity)
- •1/2 tsp dried oregano
- •1 small bunch fresh basil leaves (about 20g), plus extra for serving
- •1 tbsp balsamic vinegar (optional)
Instructions
- 1
Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper.
- 2
Arrange halved tomatoes (cut side up), quartered onion, and unpeeled garlic cloves on the tray. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
- 3
Roast vegetables in the preheated oven for 25-30 minutes, until tomatoes are soft and slightly caramelized. Allow to cool for a few minutes.
- 4
Squeeze roasted garlic from skins and transfer all roasted vegetables to the Thermomix bowl. Add tomato paste, sugar (if using), oregano, and balsamic vinegar (if using).
- 5
Blend for 10 seconds / speed 6. Scrape down the sides.
- 6
Add basil leaves and remaining olive oil. Cook for 12 minutes / 100°C / speed 2 with measuring cup off (place simmering basket on top to avoid splatter).
- 7
Season with the remaining salt and pepper, taste and adjust as needed.
- 8
Blend again for 20 seconds / speed 7 for a smoother sauce, or less if you prefer it chunky.
- 9
Serve immediately, or let cool and store as needed.
Tips & Variations
Pro Tips
- • Use the ripest, freshest tomatoes for the best flavor.
- • Roasting the garlic unpeeled prevents burning and results in a mild, sweet flavor.
- • For a silky-smooth sauce, strain through a fine mesh sieve after blending. See How to Strain Sauces Like a Pro.
- • If your tomatoes are especially acidic, don’t skip the sugar or balsamic vinegar to balance the flavors.
- • This sauce can be doubled or halved easily. Adjust blending time for larger or smaller batches.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Spicy: Add 1/2 tsp red chili flakes with the tomato paste for a subtle kick.
- • Creamy: Stir in 2 tbsp heavy cream or a swirl of <a href="/recipes/creamy-feta-dill-dip">Creamy Feta Dill Dip</a> after cooking for a richer, creamier finish.
- • Herby: Add a handful of fresh parsley or oregano with the basil for extra depth.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can use high-quality canned whole tomatoes (about 2 x 400g cans). The flavor won't be as fresh or sweet as roasted, but it still works well.
Can I freeze this sauce?
Absolutely! Cool completely, portion into airtight containers or freezer bags, and freeze for up to 3 months. See our <a href="/articles/freezing-sauces-methods-containers-thawing-tips">Freezing Sauces 101</a> for details.
How long does this sauce last in the fridge?
It keeps for up to 5 days in an airtight container in the refrigerator. For longer storage, freeze as directed.
Is this sauce suitable for gluten-free and vegan diets?
Yes, this recipe is naturally gluten-free and vegan as written.
Can I make this without a Thermomix?
Yes! Roast the vegetables as described, then blend with a standard blender and simmer in a saucepan.
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