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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.
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