Roasted tomato pasta sauce

At a glance

Preparation time: 10 mins

Cooking time: 10 mins

At this time of year, tomatoes are cheap and plentiful. So, it is a great time to make a big pot of tomato sauce for pasta. Thrown in some bacon, chili, or whatever else you want to use. This sauce is just a good base.

You could probably also use it on pizza if you feel like it.

The tomatoes you use are up to you. I got an absurd amount of cherry tomatoes at my local market for £1 so used them. If you have some tomatoes that are looking a bit manky, do not throw them out. Just use them in sauce !!!

Ingredients

1 kg tomatoes
1 large onion
2 cloves garlic
1 tsp Dried herbs of your choice – use an Italian mix or 1/2 tsp each of basil, oregano, and parsley
Olive oil
Salt
Vegetable stock
1/2 tsp sugar

Instructions

Preheat oven to 170 degrees C.

Place tomatoes on a baking tray, drizzle with olive oil, sprinkle with salt and bake for 1 hour. They will be soft and smell strongly of tomato after cooking. Drain off the oil and set aside.

Slowly fry a finely chopped onion and garlic in a large saucepan. When soft, add the dried herbs, the roasted tomatoes, a pinch of salt, and the sugar.

Combine well and add enough vegetable stock to cover. Bring to the boil and then turn right down and allow to simmer for about an hour.

Take off the heat and allow to cool. Then, using a stick blender, blitz until smooth.

Pour over pasta, use as the base for a pizza or just freeze for later use !