Oven tomato sauce according to Tim Mälzer (and Britta)

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In the past – about ten years ago – it was common practice to cook newly published recipes from other bloggers and then immortalize them on your own blog. “Blogbuster” was what they called it in this country, if I remember correctly. Nowadays we don’t do that anymore. Too bad. After all, I still look for cooking inspiration in the old-school way on food blogs. I’ve never been hooked by a TikTok or Reel. That’s why I decided to write against the trend and share a recipe from another blogger that spontaneously convinced me: oven-baked tomato sauce according to Tim Mälzer, copied from Glasgehisper-Britta.

The recipe has been around for years, no, decades!, immortalized in blogs and YouTube videos, but I haven’t been able to locate the original source. Did Tim Mälzer publish the recipe for the oven tomato sauce in a cookbook? Or ever cooked on a television show? If anyone can provide information about this, please feel free to comment in the comments.

EDIT: The mystery has now been solved! Nicole from Querbeet-Naturally Cooking has the episode of “Tim Mälzer cooks!” where he made, among other things, the baked tomato sauce. If you’re interested, you can check them out here.

As I said, my source is dear Britta’s blog, which I highly recommend to you anyway. Britta is not only a lovely person, but also an expert in all kinds of preservation. She has even published a book*! Britta also advised me when I bought an automatic preserving machine a few weeks ago after a lot of back and forth.

Why an automatic preserving machine?

Well, why not? Sure, this is a huge device with a capacity of 27 liters. You do need space. And do I have space? Of course not.

But I recently cleaned out and reorganized my pantry in a Marie Kondo style and I found a corner that would fit an automatic canner. Since I’m trying to avoid buying new items, I looked around in classified ads – and tadaa! A few kilometers away someone had advertised a new device at a very fair price. 3, 2, 1, mine.

Of course, there are also other preserving methods, such as in the oven (I used this to preserve sweet and sour pumpkin in 2023) or in the saucepan. Problem: Both methods, especially the oven, are less safe than the automatic canner. And I don’t even have a pot that’s big enough to cook more than three glasses in. So I thought to myself: What the heck, bring on the monster! By the way, it is this model (albeit in the 2021 version): Silvercrest preserving machine from Lidl. If I had bought a new machine, it would probably be this one* – completely sufficient for beginners and well rated.

Of course I also needed glasses. I chose these glasses from Weck*.

So now I have exactly what I wanted and am working intensively on preserving summer vegetables. I made zucchini pickles first, followed by the super delicious oven-baked tomato sauce according to Tim Mälzer – and exactly the I would now like to recommend it to you too. It uses very few ingredients and is convincing across the board. In the winter I will definitely be happy to have these on my shelf.

Which tomatoes are suitable for oven tomato sauce?

As far as the type of tomato is concerned, I have a very hot tip for you: simple vine tomatoes (e.g. the “Bailey” variety) are ideal. In addition to vine tomatoes, I also put a pretty variety from France (“Marmalindo”) in the oven. While the peel of the vine tomatoes was easy to pick off after the oven sauna, it was a miserable fumble to get the thin Marmalindo peel and I burned myself several times. From this I learned: Next time – and there will be one! – only run-of-the-mill tomatoes are used in the oven-baked tomato sauce.

Can you change the oven tomato sauce?

Naturally! You can find many recipes online where e.g. B. Garlic and oregano was added. But I stuck to Britta’s recipe and only used thyme (although I reduced the amount a bit).

And if you have more fresh tomatoes left over, be sure to try my pasta sauce made from raw tomatoes.

Oven tomato sauce

PRESS

Ingredients

3 kg (Organic) vine tomatoes
2 EL Sugar
6 EL olive oil
½ EL Salt
pepper freshly ground
2 EL dried thyme

preparation

Preheat the oven to 250°C (top/bottom heat).
Wash the tomatoes, halve them and remove the stems.
Sprinkle two baking sheets with 1 tablespoon of sugar each and place the tomatoes, cut side down, close together.
Bake each tray (individually!) for 15 minutes, until the skin of the tomatoes is black and bubbling.
Pick off (and discard) tomato skins.
Place all the skinned tomatoes on a baking tray (or in a deep baking dish if too much liquid has come out), mash them with a fork, stir in the salt, pepper and thyme and let them simmer in the oven at 220°C for another 30 minutes.
The sauce can then be pureed if desired. If it is still very liquid, just let it simmer in the oven for a little longer.
Fill into mason jars, close with lids, rings and clamps and cook in an automatic preserver at 90°C for 30 minutes.
Only remove the clamps when the sauce has cooled completely!