Ingredients
- 4lb ripe tomatoes
- 2-3 tablespoons olive oil
- 4-6 garlic cloves
- 2 sprigs fresh rosemary
- small handful fresh thyme leaves
- ½ teaspoon chilli flakes/red pepper flakes
- 1 teaspoon salt
- black pepper to taste
- 2 red onions finely chopped
- 2-3 garlic cloves thinly sliced
- salt & pepper to taste
- ½-1 cup vegetable stock
Directions
- Pre-heat the oven to 400º.
- Place the tomatoes in a roasting tray then add the olive oil and herbs.
- Mix to combine.
- Place in the oven and allow to roast for 30 minutes or until the tomatoes are soft and starting to char.
- Remove and set aside.
- Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
- Add the garlic and allow to sautee for a minute before adding the roasted tomatoes.
- Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
- At this point you can keep the sauce rustic and chunky or blend until as smooth as you prefer and then freeze/keep in the fridge.