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Chef Megan Mitchell

Online Cookbook

Roasted Costoluto Genovese Tomato Sauce

Roasted Costoluto Genovese Tomato Sauce


  • 1 1/2 pounds Costoluto tomatoes (or any heirloom tomato will work)
  • 1/4 - 1/3 cup extra virgin olive oil
  • 7-8 thyme sprigs
  • 5-6 garlic cloves, still in their skins
  • Kosher salt
  • Freshly cracked black pepper


  1. Preheat oven to 350F.

  2. Place the tomatoes on a sheet tray and drizzle with EVOO. Add the thyme sprigs, garlic and a large pinch of salt and pepper. 

  3. Roast for 45 minutes. The tomatoes will release a good amount of liquid as they cook. 

  4. Pour the roasted tomatoes, along with the thyme and garlic still in their skins, into a high power blender. Blend on high for 1-2 minutes or until smooth. If it looks too thick add 1/2 - 3/4 cup of water.

  5. Pour the mixture through a fine mesh strainer into a clean bowl. Taste for seasoning, adding salt or pepper if needed

  6. Toss with pasta, add to pizza, serve with crusty bread, turn into a meat sauce with ground turkey or sausage or toss with roasted veggies.

    Recipe Courtesy of Megan Mitchell

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