Roasted tomato sauce
Photo by Tamara West
Use this sauce to make a risotto finished with fresh mozzarella, or make a quick meat sauce with mince (try pork or chicken for a change) and serve over pasta with grated parmesan. Add fresh herbs, olives, capers, and lemon zest to the sauce, then roast chunks of fish in it.
- Preheat oven to 180C. Place halved tomatoes, skin down, in a large roasting dish. Add garlic. Drizzle liberally with olive oil, season with plenty of salt and pepper and sprinkle over a small handful of tarragon and thyme. Pour in white wine or cider vinegar.
- Roast in oven until completely soft and caramelised. Pass tomatoes and cooking liquor through a sieve (discard solids), season with a little lemon zest and juice and seal in a large jar.
See Warren's other pack-up-and-go long weekend recipes;