- Life & Style
- Books & TV
Harvest Tomato Sauce
1.5kg tomatoes, cored and cut into wedges 2 red capsicums, deseeded and cut into eighths 1 large onion, cut into thin wedges 4 cloves garlic, peeled 1 tsp chopped rosemary leaves 1 small chilli, seeded and chopped (optional) ¼ cup tomato paste 2 tbsp sugar 2 tbsp extra virgin olive oil 1 tsp salt ground black pepper
© Annabel Langbein Media
Preheat oven to 160°C. Prepare the tomatoes, capsicums and onion and place them in a large roasting dish lined with baking paper. They need to be in a single layer so they roast and caramelise rather than stew, so use two roasting dishes if necessary.
Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly.
Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.
Allow the vegetables to cool then purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the puréed sauce to a boil and while it is very hot, pour it into sterilised jars and seal immediately. Sealed jars will keep for months in the pantry.
NZ content goes here
Get VIP offers and great foodie inspiration!