Roast tomato and black olive pasta sauce
- December 2009
- Serves lots of people
- Takes 20 minutes to make, 1 hour 5-10 minutes to cook
Packaged up with our tomato and chilli pesto and some hand-tied pasta in a pretty bowl, this tomato sauce recipe is an ideal Christmas gift for the food lover in your life.
- Dairy-free recipes
- 65 kcals
- 5.5g fat (0.8g saturated)
- 0.8g protein
- 3.3g (2.9g sugar)
The shallots, garlic and chilli are discarded after infusion as their flavours overly intensify when
the sauce is stored.
To sterilise jars (plus the lids, if you’re using them), otherwise this recipe will go mouldy, wash jars thoroughly in warm, clean, soapy water, rinse and drain upside down on kitchen towel. Place on a baking tray in a preheated oven at 140°C/fan120°C/gas 1 for 15-20 minutes. This keeps in the fridge for 2 weeks after making. Once opened, use within 2 days.
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