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Roasted tomato (and veggie) sauce

This is barely even a recipe, more a zero-waste approach to use up excess veggies that may be lying around at the bottom of your refrigerator starting to look a bit sorry for themselves. I always have tomatoes and garlic but shove whatever else I can find. This time it was onions, aubergines and carrot sticks that had been lurking in the fridge plus courgettes that were attempting to be marrows, direct from my own garden. As I had loads of tomatoes it was done in batches. You could also add peppers, chillis, celery, fennel etc.

It’s also great for hiding vegetables from kids and the roasting helps to enhance the natural sweetness of the vegetables. I use the resulting sauce as a base for chilli’s, bolognese, pizza or you could turn it straight into soup.

It’s roughly based on a Hugh Fearnley-Whittingstall recipe but I never actually measure anything out. Still tastes brilliant. It’s a great way to preserve surplus tomatoes and use up a courgette glut and I have been known to buy a big box or 4 from a friend of mine whose Mum grows tomatoes commercially and turn the lot into sauce for the Winter.

Category

Yields1 Serving

 Fresh Tomatoes - doesn't matter if they are cherry tomatoes, salad, plum or beefsteak
 Garlic - I'm lazy and because we use so much, I always have dried as well as fresh
 Other Veggies - Peppers, Aubergines, Courgettes, Celery, Fennel, Chillis all work well
 Good Oil - Olive or Rapeseed works well doesn't have to be Extra Virgin
 Herbs, your own favourite combination, dried or fresh if you have them.
 Salt

1

If the tomatoes are large chop into halves or quarters and lay them on a baking tray

2

Add the other veggies chopped up to a similar size, don't pack them too closely, you want them to roast not steam.

3

Sprinkle with the garlic, herbs, salt and pepper, then give them a good splash of oil over the whole lot. Toss everything so that's it's all coated well.

4

Roast in the oven at Gas Mark 6/ 200 Centigrade /400 Fahrenheit until the tomatoes are soft and everything is starting to look at little bit charred around the edges.

5

Leave to cool a little and then whizz everything up together in a blender or with a stick blender. If you don't want bits of tomato skin and pips, pass it through a sieve to remove any bits. Because I love gadgets I bought a passata maker from Lidl last year, it's basically a mincer with a special attachment and is based on the gadgets they use in Italy. It's messy but alot of fun.

6

Check that the seasoning is what you want it to be and add more if necessary. From there, you can do what you want with it. If you don't like garlic, leave it out. If you want to add some vinegar, sugar and mace as per Hugh's orginal recipe, you are free to do so. I don't normally bother. I just portion it up and freeze it for later use.

Ingredients

 Fresh Tomatoes - doesn't matter if they are cherry tomatoes, salad, plum or beefsteak
 Garlic - I'm lazy and because we use so much, I always have dried as well as fresh
 Other Veggies - Peppers, Aubergines, Courgettes, Celery, Fennel, Chillis all work well
 Good Oil - Olive or Rapeseed works well doesn't have to be Extra Virgin
 Herbs, your own favourite combination, dried or fresh if you have them.
 Salt

Directions

1

If the tomatoes are large chop into halves or quarters and lay them on a baking tray

2

Add the other veggies chopped up to a similar size, don't pack them too closely, you want them to roast not steam.

3

Sprinkle with the garlic, herbs, salt and pepper, then give them a good splash of oil over the whole lot. Toss everything so that's it's all coated well.

4

Roast in the oven at Gas Mark 6/ 200 Centigrade /400 Fahrenheit until the tomatoes are soft and everything is starting to look at little bit charred around the edges.

5

Leave to cool a little and then whizz everything up together in a blender or with a stick blender. If you don't want bits of tomato skin and pips, pass it through a sieve to remove any bits. Because I love gadgets I bought a passata maker from Lidl last year, it's basically a mincer with a special attachment and is based on the gadgets they use in Italy. It's messy but alot of fun.

6

Check that the seasoning is what you want it to be and add more if necessary. From there, you can do what you want with it. If you don't like garlic, leave it out. If you want to add some vinegar, sugar and mace as per Hugh's orginal recipe, you are free to do so. I don't normally bother. I just portion it up and freeze it for later use.

Roasted tomato (and veggie) sauce
Roasted tomato (and veggie) sauce

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