Roasted Compari Tomato Sauce 02-Apr-2021

Beautiful bright red flavourful Compari tomatoes make an excellent sauce

Prior to blending
Prior to blending
After blending
After blending


  • 1 pound compari tomatoes, washed and halved equatorially
  • 1 large yellow or vidalia onion, chopped, divided in two parts
  • sea salt, ground black pepper
  • 1 tablespoon basil
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1/4 teaspoon crushed red pepper flakes
  • minced garlic
  • olive oil
  • 1/2 cup red house wine
  • 1/2 cup chicken stock


  1. Heat oven to 425
  2. Line a baking sheet with foil
  3. Spread some olive oil on the foil
  4. Arrange the tomato halves into single layer, cut side up
  5. Arrange onion around the tomato halves
  6. Drizzle some olive oil on tomatoes and onions
  7. Season tomatoes with salt, pepper, basil, thyme
  8. Top each tomato with a little bit of minced garlic
  9. Roast at 425 for 30 to 40 minutes, but keep an eye on is so the doesn’t burn
  10. Heat a saucepan and add some olive oil
  11. When the oil is hot, add the other half of chopped onion, more minced garlic, sea salt, ground black pepper, basil, thyme, oregano, crushed red pepper flakes (I prepped these all and put them in a bowl added them all at once)
  12. Cook (sauté) the mixture until the onions turn soft, start to carmelize a bit
  13. Add the roasted tomatoes to the sauce pan, stir and let them simmer together for a few minutes.
  14. Add in red wine and chicken stock
  15. Simmer for an hour, uncovered for a thicker sauce
  16. Blend using a stick blender to get rid of some of the chunky-ness