Spicy Roasted Tomato Sauce

05/02/2015

Preheat the oven to 200 C

raw chopped tomato

2kg ripe tomatoes (cut in wedges)

1/2 cup olive oil

4 tbsp balsamic vinegar

4 tbsp runny honey

4 cloves garlic (chopped)

Oregano (basil in summer)

1 teaspoon dried hot chilli (more if desired)

1 teaspoon each of Salt & Pepper

 

Cut and place the tomatoes in a baking dish.

Pour the oil, vinegar and drizzle the honey over the tomatoes.

Sprinkle with fresh oregano/basil, garlic, chilli and seasoning.

Bake on 180C for about 30-45 minutes. The longer they bake at this stage the better.

Strain the tomatoes in a colander as there will be a lot of juice which can be used as a stock for risotto or stew etc.

from scula pasta to passa tutto 3

Blend until smooth (in a food processor or better if you have a moulé or passatutto to remove the skins).

raw sauce

This bright red tomato sauce will last in the fridge for a few days. It can be preserved in jars to make a nice passata sauce for pasta meat or vegetables or frozen and stored in small batches.

However, poured back into a baking dish and baked again for about 1 hour or longer on low heat, 120C if possible—it will significantly reduce and thicken.

baked twice sauce

Baking the sauce on low heat makes a delicious thick ketchup for dipping meatballs, sausages, pies etc.

For a long lasting sauce preserve in sterilised jars with the lid on – boil the jars for 45 minutes and allow to cool in the pot.

Other suggestions for use:

Pour sauce into ramekins and top with the goat’s cheese and/or an egg and bake for 10-15 minutes. Serve with fresh, crusty bread.

Spread on a pizza base and add your favourite topping.

A dollop of the sauce in scrambled eggs, or on toast with ricotta are just other ways to enjoy this tasty delight.

Tweet about this on TwitterShare on FacebookPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

Tags: , , , , , ,