Rich tomato sauce

Rich tomato sauce

By
From
Good Better Green
Makes
500ml

This is one of the most versatile staples in my fridge, and I usually make a big batch and freeze it in smaller portions. It's great on its own as a pizza or pasta sauce, or as a base for a myriad other sauces and soups.

Ingredients

Quantity Ingredient
1kg medium–large vine tomatoes, halved and brous stalks removed
1 whole garlic bulb, skin on, cut in half horizontally
2 large red onions, peeled and quartered
olive oil
aged balsamic vinegar
pinch cayenne pepper
honey
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C.
  2. Toss the tomatoes and onions in some olive oil and balsamic vinegar, season with salt and pepper and arrange in a baking tray, cut sides up. Roast for 2–2½ hours.
  3. Rub some olive oil on the cut sides of the garlic, then wrap in foil and add to the oven to roast for at least 1 hour, or until the cloves are soft.
  4. Once roasted, scrape the tomatoes and onions into a blender, squeeze out the soft and squidgy garlic cloves, and blend until smooth. Adjust the seasoning and add the cayenne pepper if you prefer it spicy.
  5. If you're using the sauce as a condiment, add honey to taste
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