Oven Roasted Tomato Sauce

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Servs: 12  Makes: 625ml 2 1/2cup  Prep: 5m  Cook: 40m  

This pic is of the tomatoes i roasted, there are quite a few here as i was making a large amount.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 (about 1kg) ripe egg tomatoes, halved lengthways, cored 8 (about 1kg) ripe egg tomatoes, halved lengthways, cored
•   60ml (1/4 cup) olive oil 60ml (1/4 cup) olive oil
•   Salt & freshly ground black pepper Salt & freshly ground black pepper
•   1 brown onion, halved, finely chopped 1 brown onion, halved, finely chopped
•   2 garlic cloves, crushed 2 garlic cloves, crushed
•   2 tbs tomato paste 2 tbs tomato paste

Instructions

1. Preheat oven to 160?C.
2. Place tomatoes, cut-side up, in a large roasting pan. Drizzle with 2 tbs of the oil and season with salt and pepper.
3. Bake in preheated oven for 30 minutes or until tender. Remove from oven. (Roasting the tomatoes draws out excess water and intensifies the flavour.)
4. Meanwhile, heat the remaining oil in a large saucepan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens.
5. Add the tomatoes and tomato paste to the onion mixture and cook, stirring, for 5 minutes or until well combined.
6. Remove from heat and set aside for 5 minutes to cool slightly.
7. Use a hand blender to blend until smooth. (Alternatively, place the tomato mixture in the bowl of a food process and process until smooth.)
8. Taste and season with salt and pepper. Stir over low heat for 5 minutes or until hot. Serve immediately as desired or set aside for 15 minutes to cool, then store in an airtight container in the fridge or freezer.
9. Put on your hamburgers...this is great!
10. OR put in a pasta!

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Note From The Chef

Tiffany G. April 27

Variation: To make tomato & basil sauce. Add 1/4 cup loosely packed finely chopped fresh basil at the end of step 4. Variation: To make tomato, olive & caper sauce. Add 80g (1/2 cup) sliced pitted kalamata olives and 50g (1/4 cup) drained capers in step 5. This sauce will keep in an airtight container in the fridge for up to 5 days. Alternatively, label, date and freeze for up to 2 months. Place in the fridge overnight to thaw.

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