February 5, 2015
Preheat the oven to 200 C
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.
Blend until smooth (in a food processor or better if you have a moulé or passatutto to remove the skins).
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.
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.
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