Roast tomato and black olive pasta sauce
- Portion size: Serves lots of people
- Takes 20 minutes to make, 1 hour 5-10 minutes to cook
- Difficulty: easy
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.
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Ingredients
- 2.5kg ripe vine tomatoes, halved
- 125ml olive oil, plus 4 tbsp
- 3 shallots, finely sliced
- Half a head of garlic, finely sliced
- 1 red chilli, halved and deseeded
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- 130g good black olives, pitted and roughly chopped
- 3 tbsp capers, drained, rinsed and roughly chopped
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Put the tomatoes in a big roasting tin and drizzle with 4 tbsp olive oil. Season and roast for 30-40 minutes until softened.
- Meanwhile, gently heat 125ml olive oil in a big frying pan. Add the shallots, garlic and chilli and fry over a very low heat for 10 minutes until soft. Set aside for 10 minutes. Sieve into a jug and discard the solids.
- Pour the oil into a large pan and set over a medium heat. Crush the tomatoes with a fork and add to the pan. Simmer gently for 5 minutes, then add the vinegar, sugar, olives and capers. Simmer for a further 30 minutes, stirring occasionally, until thick and rich. Check the seasoning and remove from the heat. Transfer to a sterilised jar or jars (see tip).
Nutrition
- 65 kcals Calories
- 5.5g fat (0.8g saturated) Fat
- 0.8g protein Protein
- 3.3g (2.9g sugar) Carbs
- 0.3g Salt
Per 100g
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Reviews
Love this Roast Tomato and black olive pasta sauce but I suggest removing the woody part of the tomato where the stock attaches as it spoils the texture in my opinion
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