If you grow your own tomatoes and end up with a glut of not quite salad standard tomatoes towards the end of the season…this tomato sauce recipe is for you. Just look at my glut……. But you don’t have to have a glut. You can use this recipe whenever there are an abundance of cheap tomatoes in the shops – it’s easy and works whether you have 2kg or 10kg!!
A good tomato sauce is such a versatile and YUM standby to have in your freezer. One of my favourite ways to eat it is stirred through pasta topped with a grilled piece of fish (with a side of greens of course…). It’s a simple, easy to put together meal that is super delicious and will remind you of summer when it’s freezing cold outside.
I’ve tried many ways of making tomato sauce from scratch. One of them, from one of my all time favourite chefs Delia Smith, calls for all the tomatoes to be peeled or de-skinned first. Look at the mountain of tomatoes I have to deal with. No de-skinning gonna happen…..
So, I got imaginative and go me….I invented the easiest most delicious slow roasted tomato sauce recipe. Just like that. And I’m sharing it with you today.
My Slow Roasted Tomato Sauce Recipe
First things first. Pre-heat your oven to 150 fanbake.
Ingredients
Minimal ingredients are needed for this tomato sauce recipe. Your tomatoes (obviously), salt, pepper, olive oil and if you’re feeling fancy, slivers of garlic and basil leaves too.
Method
1. Make sure all your tomatoes are clean and chop out any dodgy bits or hard green cores.
2. Chop all your tomatoes in half, making sure you slice through with the core facing to the right (or left!).
3. Place all your tomato halves as snugly as you can on a big baking tray. You may need several trays…
4. At a minimum, season all your tomatoes really well with salt and pepper – don’t be shy. Then drizzle all over with a good quality olive oil. I also stuffed each tomato with slivers of garlic and a basil leaf but this isn’t essential.
5. Put your trays in the oven and roast the tomatoes for 3 hours or until the tomatoes are a deep red colour and shrivelled up.
6. Scrape the contents of the tray into a food processor and buzz away until you have a smooth sauce. Do this in batches so as not to overfill the bowl of the processor.
7. Allow the sauce to cool and then portion out into something freezer proof like these reusable pouches from Kai Carrier before freezing.
You’re welcome!! I hope you enjoy this and maybe it’ll even bring a little sigh of relief to those of you that have been searching for recipes only to discover pesky peeling or recipes that are called tomato sauce recipes but only use up 4 tomatoes…!!!
Want to see some more delicious recipes?
