Roasted Tomato Sauce
Roasted Tomato Sauce has an intense flavour whether you make it with a glut of homegrown tomatoes or shop bought ones. So easy and, as the roasted veg is whizzed to a puree, you don't even need to peel the tomatoes.
Perfect on pizza bases or stirred through pasta.
Ingredients
- 500 g ripe tomatoes halved
- 2 medium onions skinned and sliced
- 6 cloves garlic skinned and thinly sliced
- 1 handful fresh herbs e.g. thyme, oregano
- salt & pepper
- 1 tsp brown sugar optional
- 1 tbsp Balsamic vinegar
- 2 tbsp olive oil
Instructions
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Preheat the oven to 170C/150C fan/gas 3
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Put the tomatoes, onions, garlic and herbs in a roasting tin.
Season with salt, pepper and the brown sugar if using.
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Drizzle over the Balsamic vinegar and olive oil. Stir or use your hands to mix well.
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Place the tin in the oven and gently cook until the onions are very soft, the tomatoes collapsed and everything is caramelized. Stir occasionally and turn the oven down if necessary to prevent burning.
Cherry tomatoes will be ready in 20-30 minutes, larger tomatoes may take an hour or more.
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When the tomatoes and onions are done, transfer the contents of the tin (including any juices or oil) to a blender or suitable container for using a stick blender. Remove and discard any tough herb stems.
Whizz until the texture of the sauce is to your liking.
If you'd like a very smooth sauce then push it through a sieve to get rid of seeds and any larger pieces of skin.
Recipe Notes
If not using straight away, cool the Roasted Tomato Sauce and store in a jar in the fridge for up to 3 days.
The sauce can also be frozen for 4-6 weeks in a suitable container.