Roasted tomato sauce
( MAKES 2.5 cups )
Photo by Tam West
Serve this sauce warm as a gravy for grilled chicken or kebabs. Or roast chicken legs or breasts with the sauce.
- Preheat oven to 200C. Roughly chop ripe tomatoes, spring onions and garlic. Add a knob of grated ginger, smoked paprika, cayenne (optional), a good grind of black pepper, white wine vinegar and a big glug of olive oil. Toss all together in a roasting dish with a few fresh bay leaves. Roast for 30 minutes or until everything is soft.
- Remove bay leaves, cool slightly, add the lemon zest and juice, then blend until smooth, adding a little water or stock to thin, if necessary.
- Serve warm as a gravy for grilled chicken or kebabs or roast chicken legs or breasts with the sauce.
More of Warren's sauces to serve with cooked chicken