Roast Tomato And Herb Sauce
This roasted tomato sauce recipe is all about letting the vibrant flavors of fresh tomatoes, fragrant herbs, and garlic meld together in the oven until they become a rich, molten red concoction. The aroma that wafts through your kitchen as it bakes is simply irresistible. Whether you choose to enjoy it as a chunky sauce or puree it to a smooth consistency, this sauce is a versatile staple that can elevate any dish it accompanies.
— Constant Cookbook
Ingredients
- A kilo of tomatoes of all different shapes and sizes
- Plenty of good olive oil
- Fresh herb of choice or more than one - bay leaves, rosemary, parsley, coriander, lemon thyme
- Half a dozen crushed garlic cloves
- Sea salt and black pepper
Instructions
- Place all the ingredients in a roasting tin in a medium oven (temp 190)
- Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
- Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
- If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
- This can be used with my chilli con carne recipe
Yield
Serves 4
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