Roast tomato sauce

Roast tomato sauce
  • Serves icon Makes 1.2kg tomato sauce
  • Time icon Hands-on time 25 min, oven time 40 min

Make this sauce when you have a bit of time spare. Then, chill or freeze until ready to use – it’s wonderful with pasta or in our baked chicken recipe.

Nutrition: per serving

Calories
114kcals
Fat
4.4g (0.6g saturated)
Protein
1.8g
Carbohydrates
11.7g (10.5g sugars)
Fibre
3.2g
Salt
trace salt
Calories
114kcals
Fat
4.4g (0.6g saturated)
Protein
1.8g
Carbohydrates
11.7g (10.5g sugars)
Fibre
3.2g
Salt
trace salt

Ingredients

  • Extra-virgin olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 150ml red wine
  • 1.5kg tomatoes, roughly chopped
  • 1 tbsp balsamic vinegar
  • 2 tsp sugar
  • Large bunch fresh basil, torn

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Heat a large glug of oil in a large saucepan. Add the onions and fry for 10 minutes on a low heat so they soften but don’t colour. Add the garlic and tomato purée and cook for a few minutes, stirring now and then. Pour in the wine, turn up the heat and bubble for 2-3 minutes.
  2. Add all the remaining ingredients and an extra glug of olive oil. Season with salt and pepper, then tumble into a small roasting dish or ovenproof baking dish. Bake for 40 minutes until the tomatoes are very soft, then taste and adjust the seasoning.
  3. Whizz in a food processor or blender (or in a large bowl using a stick blender) until smooth, then leave to cool.

delicious. tips

  1. If you prefer, cook the sauce on the hob in a large frying pan or sauté pan. If you like a chunkier sauce, add some finely chopped vegetables such as carrot, courgettes and peppers and don’t whizz the sauce (step 3).

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