Roast Tomato Sauce

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Roast Tomato Sauce

 

 

1 kg (36 oz) roma tomatoes

1 large red onion, cut into thin wedges

2 garlic cloves, sliced

1/4 cup fresh oregano leaves

1/4 cup vegan red wine

olive oil cooking spray

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) fan-forced.

 

2. Lightly grease a large, ceramic baking dish.

 

3. Cut a cross in the base of each tomato. Place tomatoes in a large,

heatproof bowl. Cover with boiling water. Set aside for 2 to 3

minutes or until skin lifts slightly. Drain. Peel and deseed tomatoes.

Roughly chop flesh.

 

4. Combine tomatoes, onion, garlic, oregano and wine in prepared dish.

Lightly spray with oil. Cover with foil.

 

5. Roast for 30 minutes. Remove foil. Roast for 45 minutes or until

tomatoes are very soft and onion tender. Stand for 10 minutes.

 

6. Blend or process tomato mixture until almost smooth.

 

7. Spoon into hot sterilised (see below) jars. Seal. Turn jars upside

down for 2 minutes. Turn right side up. Allow to cool.

 

8. Store in fridge unopened for 1 week. Once opened, store in fridge

for up to 2 days.

 

 

TIP: This sauce is very versatile. Add to bolognaise, spread over

pizza bases and add your favourite toppings or stir through hot pasta

and sprinkle with vegan " cheese " and fresh herbs.

 

 

 

Makes 2 cups.

 

 

 

 

 

To Sterilise Jars

 

 

1. Preheat oven to 110 C (230 F) or 90 C (195 F).

 

2. Wash jars and lids. Rinse well. Place in a deep saucepan. Cover

with cold water. Bring to the boil over high heat. Reduce heat to

medium. Boil, covered, for 10 minutes.

 

3. Using tongs, place jars and lids upside down on a baking tray lined

with a tea towel. Place in oven for 15 minutes.