Ingredients

• 1.5kg tomatoes, either whole cherry tomatoes or Romas cut into halves

• 2 red capsicums, deseeded and cut into rough strips

• 2 large onions, cut into wedges

• 6 cloves garlic, whole and peeled

• 1/4 cup chopped rosemary leaves / or thyme leaves

• 1 small chilli, seeded and chopped (optional)

• ¼ cup tomato paste

• 1 tbsp sugar or honey (it does need it to balance the acidity)

• 2 tbsp extra virgin olive oil

• 1 tsp sea salt

• Ground black pepper

Directions

1. Preheat oven to 150°C. Prepare the tomatoes, capsicums, onion and garlic and place them in a large roasting dish lined with baking paper. They need to be in a single layer so they roast and caramelise rather than stew, so use two roasting dishes if necessary.
2. In a small bowl mix together the garlic, rosemary leaves, chilli, if using, tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly. (I use my hands).
3. Bake for about 2 1/2 to 3 hours or until the vegetables are starting to caramelise and shrivel a little.
4. Allow the vegetables to cool a little then purée to roughly smooth in a food processor or blender.
5. The sauce will keep in the fridge for up to a week or can be frozen in freezer bags. Try storing them in one or 2 cup servings making it easier to add to recipes. 

 Thanks to the Free Range Cook for inspiration xx