Enjoy the sweetness of tomatoes all year round. This beautifully rich tomato sauce is great on pastas, pizzas or in stews - bringing a little sunshine to the colder months ahead.
I like to roast my tomatoes as I find they become super sweet while having a gutsy tomato flavour.
3kg ripe tomatoes, such as Roma, sliced in half
2 tablespoons sugar
1 bunch thyme
¼ cup (80ml) olive oil
4 cloves garlic, sliced
2 onions, finely chopped
1 tablespoon white balsamic vinegar (or white wine vinegar)
Preheat oven to 180°C. Lay tomatoes on 2 lined baking trays cut flesh side up. Scatter with sugar, thyme sprigs and drizzle with 2 tablespoons olive oil. Season with plenty of salt and pepper.
Bake for 20-30 minutes or until soft when pressed. Remove the thyme sprigs from the tomatoes and place in a food processor and blitz until broken down and quite smooth.
Place a large sieve over a large bowl and pour in half the tomato puree. Using a wooden spoon push the tomatoes through the sieve leaving the seeds and skins behind. Repeat with the remaining tomatoes.
Meanwhile heat the remaining oil in a large saucepan over medium heat. Add the onions, garlic and a good pinch of salt and turn the heat down to low.
Cook the onions and garlic for 8-10 minutes or until soft and fragrant. Add the sieved tomato puree and vinegar and cook for 30 minutes, stirring, or until rich and thick.
Bottle in sterilised jars and store in a cool place. Alternatively store in containers in the freezer.
Makes approximately 1 litre.