Roasted Tomato Sauce

Photo: Jo Harding

Ingredients 

• 1.5 kg tomatoes, cored and quartered
• 2 large onions, sliced in thin wedges
• 10 tbsp tomato paste
• 4-5 cloves garlic, peeled
• half cup olive oil
• 1 tbsp sugar
• 1 tbsp white wine vinegar
• 1 tsp salt
• several grinds black pepper

Method

Heat the oven to 160°C.

Place the tomatoes and onions in a big mixing bowl.

Purée together the remaining ingredients until smooth. Mix evenly through tomatoes and onions.

Spread mixture in a single layer in a roasting dish lined with baking paper.

Bake about 90 minutes or until slightly browned.

Purée sauce until smooth.

Store in a clean container in the fridge or freezer. Use for pasta or any time you want a rich tomato flavour.