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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.