Harvest Tomato Sauce

With summer here and extra tomatoes grown in the garden this is a fabulous recipe to make and then either bottle or freeze. It is so versatile, but I usually use it as a pasta sauce base. I must give credit where credit is due as it is adapted from an Annabel Langbein recipe, from the book A Free Range Cook!

Ingredients

1kg tomatoes, cred and cut into wedges
1 red capsicum
1 onion, cut into thin wedges
3-4 cloves of garlic
1 Tbsp chopped rosemary leaves
1 small chilli, seeded and chopped (optional)
2 Tbsp tomato paste
1 tsp sugar
1 tsp salt
1 Tbsp olive oil
ground black pepper

Method
1 Preheat oven to 160oC. prepare the tomatoes, capsicum
and onion and place in a lined roasting dish in a single layer so they roast and caramelise rather than stew. You may need two roasting dishes.

2 Add the garlic, rosemary, and chilli. in a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly.

3 Bake for about 2 hours or until vegetables are starting to caramelise and shrivel a little.

4 Allow the vegetables to cook then puree in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen or bottled while still hot.