Harvest Tomato Sauce
This incredibly useful sauce is great as a base for soup, stirred through pasta, added to casseroles and pan sauces, and spread onto bread with cheese for a simple lunch.
Makes about 3 cups
Sauces & Preserves
1.5 kg tomatoes, cored and cut into wedges
2 red peppers, stem and seeds removed, cut into eighths
1 Large Onion, cut into thin wedges
4 cloves garlic, peeled
1 tsp finely chopped rosemary
1 small red chilli, seeded and chopped (optional)
1/4 cup tomato paste
2 tbsp sugar
2 tbsp extra-virgin olive oil
1 tsp salt
freshly ground black pepper
Preheat oven to 160°C.
Prepare the tomatoes, capsicums and onion 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.
Add the garlic, rosemary leaves and chilli, if using.
In a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper.
Spoon this mixture over the vegetables and stir through them to coat evenly.
Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.
Allow the vegetables to cool then purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen.
Alternatively, bring the puréed sauce to a boil and while it is very hot, pour it into sterilised jars and seal immediately. Sealed jars will keep for months in the pantry.