How to Make Easy Roasted Tomato Sauce

• 2 kg approximately 4lb ripe tomatoes (I use a mixture and like to roast them with the vines)
• 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

• for the sauce:
• 2 red onions finely chopped
• 2-3 garlic cloves thinly sliced
• 2 teaspoons Italian herbs
• 1-2 teaspoons smoked paprika to taste

salt & pepper to taste

• 1-2 teaspoons sugar optional
• ½-1 cup vegetable stock

1. Pre-heat the oven to 200ºC.
2. Place the tomatoes in a roasting tray then add the olive oil and flavourings.
3. Mix to combine.
4. Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
5. Remove and set aside.
6. Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
7. Add the garlic and allow to saute for a minute before adding the herbs, spices and roasted tomatoes.
8. Add the sugar (if using) then pour in the stock.
9. Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
10. At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
11. Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.