Roasted Tomato Pizza Sauce

Roasted Tomato Pizza Sauce

Prepare your Doppio Living oven and heat to between 350-380°F.


2-3 cups small cherry/Roma tomatoes
3-4 cloves garlic - peeled & sliced
1 large or 2 small onions (red are the best) - peeled and sliced
1 red pepper - seeded and sliced
1 yellow pepper - seeded and sliced
1 green pepper - seeded and sliced (optional)
Olive oil
1tsp smoked paprika (of more if you like)
Salt and black pepper
Balsamic vinegar
Sprinkle of brown sugar


  1. Prepare all the vegetables and place them evenly spread out on a cast iron griddle. We recommend the Lodge 15 inch as it fits perfectly into the opening.
  2. Drizzle with olive oil until well coated.
  3. Rub paprika, salt & pepper onto the vegetables.
  4. Splash a glug of balsamic over it all and add the sugar.
  5. Place in the oven, taking care not to singe your wig.
  6. Cook until vegetables are soft and slightly charred in places - cooking time will vary.
  7. Remove carefully from the oven and cool to room temp.
  8. Blend in a blender or food processor to desired texture. Some like a chunkier sauce but others may prefer it to have a smoother texture.
  9. Store in a sealed jar until needed.


Spread over pizza bases before adding toppings.
Use as a dip for Nachos.
Accompanies a good fry-up breakfast of egg, steak, bacon & fries.

The quantities of the seasonings in this recipe are all a guide. Work according to your taste.
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