One of Mister C’s favourite foods is pasta with tomato sauce. Of course, when my high-alert new mummy radar saw how much salt was in tinned tomatoes, I flipped out. Seriously? Ever since then I’ve been buying the ‘no salt added’ and much more expensive tin or making my own sauce.
This is one of those recipes that takes 5 minutes at the beginning, 5 minutes at the end and a lot of waiting in between. Do it on a day that’s not too hot as the oven will be on for a while. I popped these in the oven and went for a walk around the neighbourhood because my oven has a stop time where I can tell it when the oven should turn off. Roasting the tomatoes makes them lovely and unctuous and sweet. Even the slightly sad, end of summer tomatoes we have now taste pretty good this way. I find that this sauce really doesn’t need anything added to it except some lovely fresh pasta and maybe some cheese and Mister C certainly agrees.
- 6-8 egg (roma) tomatoes cut into wedges
- 2 tbsp. oil
- 1 tsp. dried herbs (italian, rosemary, thyme)
- 4-5 cloves of garlic
- 1/2 a small red onion sliced
Preheat oven to 350 fahrenheit (180 celsius)
Place the tomatoes on an oiled or lined oven tray and sprinkle the oil, garlic and herbs on top.
Bake in the oven for 1 and a half hours until the tomatoes are soft and juicy
Place tomatoes, garlic and onions in a bowl and blend using a stick (or immerision) blender blitz them up. You can also place the tomatoes in a food processor and blender and blitz that way.
Serve as is over cooked pasta or freeze in ice-cube trays to serve later.