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Roasted tomato sauce 250ml (approx.)

Pre-heat oven at 175c.
Print Recipe
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 30 ml Olive oil.
  • One medium onion peeled, rough 1cm dice.
  • Four medium size ripe truss tomatoes, washed, cored, halved.
  • 2 cloves garlic.
  • One bay leaf.
  • 6 x basil leaf.
  • 1 tbsp tomato paste.
  • Salt Cracked pepper.
  • 60 ml dry white wine.
  • Chicken stock or water.

Method
 

  1. Place the Onion, tomatoes, bay leaf, basil and garlic in a small baking dish and sprinkle with all of the oil.
  2. Place in the oven and roast for at least half hour.
  3. Turn oven done to 150c and continue roasting the tomatoes for another half hour.
  4. Occasionally check to make sure the mix does not burn. Stir occasionally. Replace evaporated juices with a little stock or water.
  5. Eventually the tomatoes will ‘collapse’ and the onions will be transparent and ready to take out of the oven.
  6. Discard the bay leaf. Spatula all of the tomato mix into your blender. Season with salt and pepper. Add white wine. Puree the mix. Check seasoning. The sauce is finished. Keep it warm for service.

Notes

Adjust the consistency with stock or water.
You can pass the mixture through a fine sieve if you prefer a smooth finish.
You could add a little chopped chilli at the beginning to give the sauce a little kick.