Simple Roasted Tomato Sauce
This sauce has a deep richness due to some of the ingredients being caramelised in the roasting tray. It is a family favourite and can be utilised in so many ways. One of our favourite things to do is add different herbs and spices to it afterwards to cater for different dishes.
It is also an excellent way to use up tomatoes that are on their way out and are too soft to eat fresh.
The recipe is so simple that you don’t even have to peel the onions or garlic, you just simply throw everything on to the roasting tray and leave the rest to be dealt with swiftly after everything has been roasted! The recipe makes 5-6 cups.
- 1.5 kg tomatoes, cut in half
- 1 garlic bulb cut in half horizontally
- 1 red onion, halved
- 1/4 cup olive oil
- 1 tbs salt
- 1 tsp freshly ground pepper
Preheat the oven to 150c.
Spread the tomatoes, garlic and onion halves evenly over the roasting tray.
Drizzle with the olive oil and sprinkle with salt and pepper.
Roast for 1 and half hours and check to see its progress in the oven. If you think it’s necessary, give them another 15 minutes to half hour more. Make sure to keep them for burning!
When finished, allow the tray to cool for 10 minutes or so and then peel the paper away from the onion and squeeze the garlic out of the bulbs. Discard the onion peel and garlic shell.
Tip the contents of the roasting tin into a food processor (this may need to be done in batches) and blitz until you have a smooth velvety sauce.
This can be used immediately, stored in the fridge for a few days or in the freezer for a month!Back to Blog Page