Roast Tomato Sauce

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Roast Tomato Sauce

 

 

1 kg (35 oz) ripe Roma tomatoes, halved

1/3 cup olive oil

8 teaspoons balsamic vinegar

8 teaspoons sugar

4 cloves garlic, peeled, halved

1 medium brown (yellow) onion, finely chopped

1/4 cup tomato paste

 

 

1. Preheat oven to 180 C (350 F).

 

2. Place tomato, cut-side down, in a roasting pan.

 

3. Whisk oil, vinegar, sugar, garlic and onion in a small bowl; pour

over tomatoes.

 

4. Roast 45 minutes or until tomatoes soften. Cool for 30 minutes.

 

5. Peel skin from tomatoes; using a spoon, remove seeds and discard.

 

6. Process tomato mixture and tomato paste, in batches, until smooth.

 

 

 

TIP: Make sauce up to 4 days ahead. Cool to room temperature. Place in

an airtight container and store in the fridge. To heat through, place

in a saucepan and stir over low heat until heated through.

 

SERVING SUGGESTIONS: Use sauce with roast veggies or in ratatouille,

or on pizza bases.

 

 

 

Makes about 1 1/2 cups.