Meaghan's Roasted Harvest Tomato Sauce
Meaghan's Roasted Harvest Tomato Sauce
Meaghan South
Makes about 6-8 cups
15 mins
2 1/2 to 3 hours
Italian
Sauces & Dressings
https://www.meaghansouth.com/blog/harvest-tomato-sauce
https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-roasted-harvest-tomato-sauce
As it's near the end of the tomato season, its the perfect time to make my favourite harvest roasted tomato sauce. I particularly love this recipe as we have cherry tomatoes growing and I can throw them in whole, if you have larger tomatoes then just halve them. This sauce then cooks itself in about 3 hours and you'll have a flavour bomb you can add to any tomato based recipe. When I have sauce on hand, I add a cup of this concentrated yumminess to my Bolognese recipe!
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)
- 1/4 cup tomato paste
- 1 tbsp sugar or honey (needed to balance the acidity)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- Ground black pepper
Directions
- Preheat oven to 150C. Prepare the tomatoes, capsicums, onion and garlic and place 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 (use two dishes if necessary).
- In a small bowl mix together the garlic, rosemary leaves, chilli (if using), tomato paste, sugar, olive oil, salt and pepper. Spoon over the vegetables and stir through to coat evenly.
- Bake for about 2 1/2 to 3 hours or until the vegetables are starting to caramelise and shrivel a little.
- Allow the vegetables to cool a little then puree to roughly smooth in a food processor or blender.
- The sauce will keep in the fridge for up to a week or can be frozen in freezer bags. Store in one or 2 cup servings to make it easier to add to recipes.