Author: J.Patterson
Simple, rich, and full of late-summer flavour — the kind that brings a bit of sunshine to your plate long after tomato season ends. Make it à la minute or as part of your canning rituals, and enjoy it all year long. Oh, and it’s naturally vegan, GERD- and FODMAP-friendly — no added sugar, just pure, honest flavour.
With family roots reaching to the south of Greece — the edge of the Peloponnese — one of us grew up surrounded by herbs, learning early how a single sprig of oregano can transform a dish.
Aroma, after all, is as much a part of taste as anything else.
This sauce is one of our staples — simple, pure, and endlessly versatile. We use it for just about everything: tossed through spaghetti or orzo (our favourite), spooned over poached or scrambled eggs with feta, drizzled with olive oil and a pinch more oregano, or mixed with roasted eggplant and butternut squash. It’s even perfect for baked meatballs — think of the Greek-style soutzoukakia, oven-cooked in rich tomato sauce to stay tender and full of flavour.
Some of the best recipes aren’t really recipes at all — just simple methods and a handful of good ingredients. That simplicity is what lets each one shine, rather than getting lost under too many competing flavours. Of course, the quality of those few ingredients makes all the difference.
If you’d like to know more about how we choose the perfect tomatoes for our sauces, check out the Tomato Talk section in our Alla Vodka recipe.
Ingredients:
Roast: Halve or slice tomatoes, size depending, and spread them on a baking tray. Drizzle generously with olive oil and sprinkle with salt. Roast at 235°C (455°F) for about 20–30 minutes, until soft and caramelised around the edges.
Blend: Transfer to a blender or food processor, add oregano to taste, and blitz until smooth. For a rustic sauce, leave it as is. For a silkier texture, strain to remove skins and seeds.
Preserve: If you plan to store it, pour the hot sauce into clean, sterilised jars (still warm).
To water-bath can: Line the bottom of a large pot with a cloth (so jars don’t rattle). Fill with hot water up to about ¾ of the jar height.
Bring to a boil and process for 15–16 minutes from the moment it starts bubbling.
Carefully remove and let cool fully before storing.
Short-term storage: If you’re not canning, let the sauce cool, transfer to jars or airtight containers, and refrigerate. It’ll keep for up to a week, or freeze for up to three months.
Use this sauce on everything — pasta, meatballs, roasted vegetables, eggs with feta, or simply with crusty bread and a drizzle of olive oil.
