Roasted tomato and garlic sauce
Makes 2 cups
A wonderfully flavorsome sauce made
with roasted tomatoes, garlic, and onion, accented with rosemary and
oregano. Perfect as a pasta or pizza sauce, as the base for a
Mediterranean-style stew, or diluted with a little stock to make a
rich tomato soup.
3 tablespoons extra virgin olive
oil
1 tablespoon tomato paste
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon superfine (caster) sugar
2 lbs (900g) tomatoes — tops and bottoms cut off, and halved
horizontally
1 onion — roughly chopped
1 whole garlic head — top part cut off to expose the cloves, keeping
the head intact
PREHEAT the oven to 400°F/200°C. MIX
together 2 tablespoons of the olive oil with the tomato paste,
rosemary, oregano, salt, pepper and sugar in a small bowl until
combined. PLACE the tomatoes and onion in a large baking dish and
toss with the oil-herb mixture until the vegetables are well coated.
PLACE the head of garlic in the middle of the dish, cut side facing
up, and smear the top with a little olive oil. BAKE for 45 minutes,
remove from the oven, and allow to cool a little. PLACE the roasted
tomatoes and onion in a food processor, and squeeze in the pulp from
the head of garlic. ADD the remaining tablespoon of olive oil and
blend until smooth.
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