Harvest Tomato Sauce

This recipe is a summer must make with all the tomatoes we have growing. We have been eating a lot of tomatoes recently.

This recipe is super easy...it needs at least the 2 hours baking time.

I add whatever extra veges I have and make a huge bulk lot - then preserve in jars for a quick meal starter.


I served it with spaghetti but any kid of pasta would work. I also served it with prawns quickly fried in oil and garlic.


It's an Annabel Langbein recipe 



Ingredients

• 1.5kg tomatoes, cored and cut into wedges

• 2 red capsicums, deseeded and cut into eighths

• 1 large onion, cut into thin wedges

• 4 cloves garlic, peeled (or add whole un-pealed head of garlic and squeeze out at the end)

• 1 tsp chopped rosemary leaves

• 1 small chilli, seeded and chopped (optional)

• ¼ cup tomato paste

• 2 tbsp sugar

• 2 tbsp extra virgin olive oil

• 1 tsp salt 

• ground black pepper

Method


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.