Contents
Tomato sauce
Ingredients
- 1kg vine-ripened tomatoes, removed from vines and halved
- Four cloves garlic, crushed
- Two tsp demerara sugar
- Two 2tbsp tomato purée
- Two tbsp extra virgin olive oil
- Handful fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper
Method
Preparation
Preheat the oven to 190C. Place the halved tomatoes, cut-side up, in a single layer on a large roasting tin.
Press the garlic cloves into the tomato flesh; then scatter the sugar, salt and pepper over all the tomatoes.
Now spread the tomato puree, using the back of a spoon, onto the tomatoes, and drizzle over olive oil.
Roasting
Roast the tomatoes in the oven for about one hour, but check at the 40-minute mark to check they’re not burning.
Once cooked, remove from the oven, scatter over basil, then use a fork to mash the tomatoes.
Now you have a rich and chunky tomato sauce that is the perfect base for a pasta dish, best served with some Parmigiano Reggiano (cheese).
