Harvest tomato sauce
( MAKES 5-6 cups )
Photo by Annabel Langbein Media
This incredibly useful sauce is great tossed through pasta, as a base for soup, added to casseroles and pan sauces, and spread on to bread with cheese for a simple lunch snack. It's brilliant with meatballs and a tasty base for steamed mussels. I like to make it in bulk when tomatoes are in season and freeze or bottle it.
|1½ kgs||Tomatoes, cored and cut into wedges|
|2||Red peppers, coarsely chopped|
|1 large||Onion, cut into thin wedges|
|4 cloves||Garlic, peeled|
|1 small||Red chilli, deseeded and chopped (optional)|
|1 tsp||Chopped rosemary|
|¼ cup||Tomato paste|
|2 Tbsp||Extra virgin olive oil|
|1 pinch||Ground black pepper|
- Preheat oven to 160C and line a roasting dish with baking paper for easy clean-up. Arrange the tomatoes, peppers and onion in the dish - they need to cook in a single layer so they caramelise rather than stew, so use two roasting dishes if necessary.
- Add the garlic, chilli, if using, and rosemary. Mix together the tomato paste, sugar, olive oil, salt and pepper, drizzle over the vegetables and toss to coat evenly. Spread out in a single layer.
- Bake for about 1-1¼ hours or until the vegetables are starting to caramelise and shrivel. Allow to cool.
- Transfer to a food processor or blender and whizz to a puree. It will keep in the fridge for up to a week or can be frozen. Alternatively, bring to a boil and, while very hot, pour into sterilised jars, overflow with boiling water and seal with sterilised lids. Sealed jars will keep for months in the pantry.
More tomato recipes from Annabel
For more great Annabel Langbein recipes see her new summer annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com