Slow-Roasted Tomato Sauce with Chicken Bone Broth
There’s something sacred about a homemade sauce. No preservatives, no fillers—just real ingredients, love, and time. This tomato sauce is one of my go-tos, especially when I want something nourishing but simple. It’s rich, flavourful, and infused with the healing power of homemade chicken bone broth.
This is the sauce I use for pasta, pizza nights, or even stirred into rice and lentils when I want a little extra warmth and depth. And the best part? You can make a big batch and store it for later.
Roasted Tomato Sauce with Bone Broth
Servings: Makes about 2–3 cups
Prep Time: 10 mins
Cook Time: 45 mins total
Storage: Lasts 5–7 days in the fridge or 3 months in the freezer
Ingredients:
5 medium ripe tomatoes, halved
½ a yellow or red onion, peeled and quartered
1 whole head of garlic, top trimmed off
2–3 tbsp extra virgin olive oil
A small handful of fresh parsley
Sea salt, to taste
¾–1 cup chicken bone broth
1 tbsp butter (optional but adds richness)
Dried Seasonings (adjust to taste):
½ tsp black pepper
¼ tsp cayenne pepper (or to taste)
½ tsp garlic powder
½ tsp onion powder
½ tsp dried basil
½ tsp oregano
Instructions:
Step 1: Roast Your Base
Preheat your oven to 400°F (200°C).
On a parchment-lined baking tray, place the halved tomatoes (cut side up), onion pieces, and whole head of garlic.
Drizzle generously with olive oil, sprinkle with salt, and scatter chopped parsley on top.
Cover loosely with foil or another baking sheet to trap the moisture.
Roast for 30–35 minutes, until soft and slightly caramelized.
Step 2: Simmer with Broth
6. Squeeze the roasted garlic cloves out of their skins and transfer all the roasted veggies to a large pot.
7. Add ¾ to 1 cup of chicken bone broth, depending on how thick you like your sauce.
8. Bring to a gentle boil, then reduce to a simmer for 15–20 minutes, stirring occasionally.
Step 3: Blend + Season
9. Add your dried spices, a splash more olive oil, and a tablespoon of butter.
10. Use an immersion blender (or transfer carefully to a regular blender) and blend until smooth and creamy.
11. Taste and adjust salt or spices if needed.
Storage Tips:
Pour into sterilized glass jars and label with the date.
If refrigerating, top with a thin layer of olive oil to preserve freshness. Use within 5–7 days.
For longer storage, freeze in portions for up to 3 months.
How I Use It:
Pasta nights—stirred with cooked noodles, fresh herbs, and a little more butter.
Pizza sauce—spread over dough, topped with cheese and veggies.
Soup base—dilute with more bone broth and enjoy with lentils or grains.
This sauce is cozy, mineral-rich, and deeply flavorful. Another reminder that nourishment can be simple, slow, and made from what you already have on hand.
