Smoky roasted tomato sauce
Perfect for using up a glut of summer tomatoes, this smoky sauce can be seasoned with whatever herbs you have in the garden. I like to add a kick with a couple of chillies or a pinch of dried chilli flakes.
Ingredients
- 1kg/2lb 4oz mixed tomatoes, tops removed and larger ones cut in half
- 8 garlic cloves
- 2 red onions, cut into wedges
- 2 courgettes, cut into thick chunks
- 2 chillies, split down the middle and seeds removed
- handful fresh marjoram, oregano or basil
- 200ml/7fl oz olive oil
- 3 tbsp balsamic vinegar
- salt and freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Tip the tomatoes, garlic, onions, courgettes, chillies and herbs into a large roasting tray and drizzle over the oil and vinegar. Season well.
Roast for 30–40 minutes or until soft. Alternatively, you can char the vegetables on a hot barbecue, then transfer to a roasting tray with the herbs, oil, vinegar and seasoning and roast for 10 minutes.
Place everything into a blender and blend until smooth. Pour into sterilised jars or containers.
Recipe Tips
You can add peppers to the roasting tray if you like, or any other garden veg you have.
The sauce will keep in airtight containers, unopened, for 1 month in the fridge or up to 3 months in the freezer.
