Roasted Tomato Sauce
Serves: 3 cups
  • 1.5 kg tomatoes, remove stem and halve
  • 1 onion, sliced
  • 8 cloves garlic, minced or 4 tsp crushed garlic
  • 3 tsp dried mixed herbs
  • drizzle of olive oil
  • 1 tsp sugar
  • salt and pepper, to taste
  1. Line a large oven tray with tin foil and coat with non-stick cooking spray.
  2. Spread tomatoes evenly across tray.
  3. Top with even spread of garlic, onion slices and dried herbs. Drizzle with olive oil.
  4. Roast at 180'C for an hour.
  5. Let cool, season with salt and pepper, then blend the mixture into a thick sauce with a stick blender.
  6. Freeze sauce in sterile glass containers or freezer bags.
Keeps for about 6 months frozen.
Recipe by Dish & Delite at