Roast Tomato Sauce
While it’s easy to buy pre-made, shitty sauces in a jar from your local grocery store, you can’t really describe the accomplished feeling you get when you make your own.
Pasta sauces are incredibly easy to make; just a little bit of cooking and the whiz it all up into a smooth mess. The result is this rich, tasty, thick sauce made completely from fresh produce which accompanies pastas or meats perfectly.
I’m seeking this same accomplished feeling by attempting to grow some of my own plants too, so when I cook with vegetables, I can say the whole dish is truly homemade. So far I’ve got cherry tomatoes and sugar snap peas growing in pots…I’ll let you know how they turn out.
Roast Tomato Sauce
Makes approx. 2.5cups
1kg ripe tomatoes, halved
1 large red capsicum, halved, seeds and core removed
1 head of garlic
3 tbsp olive oil
1 brown onion, diced
Salt and pepper to taste
Bunch of fresh basil and parsley, roughly chopped
Preheat your oven to 180°C. Place tomatoes (cut side up), capsicum (cut side down) and garlic cloves (skin still on) in a baking paper-lined tray, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for approximately 45 minutes, or until tomatoes have softened and capsicum and charred lightly.
Heat remaining oil in a saucepan over medium heat and fry onion till soft. Add your tomatoes, capsicum and garlic (skin removed) and stir to combine all ingredients. Remove from heat and set aside for 5 minutes to cool slightly before using a hand held blender to blend to desired consistency. I prefer my sauce a little chunky. Taste and season with more salt and pepper and stir through the fresh herbs. Serve over fresh pasta or as a side condiment to barbecued meats.
Try my homemade potato gnocchi recipe on Moustache Magazine. You can find the recipe