Roast sieved tomatoes
Here's the basic procedure, but do vary the amounts of garlic and herbs to suit your own taste. Makes about a litre.
At least 2kg ripe, full-flavoured tomatoes - use different varieties and a mixture of sizes, all cut in half
2-3 garlic cloves, finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper
A few sprigs fresh thyme and marjoram (optional, but preferable)
Preheat the oven to 180C/350F/gas mark 4. Arrange the tomato halves - tightly packed but not on top of each other - in an ovenproof dish. Mix the garlic with the oil and trickle evenly over the tomatoes. Season lightly with salt and pepper, and throw in the herbs, if using.
Roast for 45-60 minutes, until the tomatoes are soft, pulpy and slightly charred. Rub the mixture through a fine sieve, discard the skins and seeds, and that's it - your sauce is ready to use.
Labels: Pasta, Recipes