Ingredients
1.5 kg tomatoes cut into wedges and remove core (I like to use a mixture of tomatoes including cherry tomatoes cut into halves, but you can use large tomatoes cut into wedges only as well)
3 red capsicums, seeds removed and cut into eighths (you can also use a combination of red, yellow, orange peppers if desired)
1 large onion, peeled and cut into thin wedges (I like to use red onions if possible)
4 large cloves of garlic, skins left on
2 tsp chopped rosemary leaves/or oregano
½ cup tomato passata (I use organic varieties you can readily buy in glass jars in the supermarket, they contain only tomato)
1 ½ tbsp coconut sugar
2 tbsp olive oil
¾ tsp Himalayan pink salt
Freshly ground black pepper
Method
Preheat the oven to 160C
Line a large roasting dish with baking paper. Place your tomatoes, capsicums and onion on this. Ideally try and keep as a single layer (use two trays if needed). Add to this your garlic, rosemary leaves and chilli (if using).
In a small bowl combine your tomato passata, sugar, olive oil, salt and pepper. Spoon this over the top of your vegetables and stir through until they are evenly coated.
Bake for about 2 hours. The vegetables will start to caramelise and shrivel a little, this means they are done and can be removed from the oven.
Allow to cool, remove the garlic skins and place all the ingredients in a blender or food processor. And Voila… a delicious tomato sauce…..(season further if required).
You can store in the fridge for up to a week, freeze or you can bring the pureed sauce to the boil and then pour into sterilised jars, cover and seal… all ready in your pantry for the cooler (or warmer) months.
ENJOY!
Use on the base of a pizza, alongside some roasted sweet potato wedges, over your pasta, with kelp noodles for a bolognaise or in a vege eggplant moussaka….. the options are endless…
Optional -Add 1 small chilli, seeded and chopped prior to roasting.
