Roasted tomato sauce
This sauce is a really handy one to have in your repertoire. It goes brilliantly with pasta or any spiralized noodles. I think it would be absolutely fab with courgetti/zoodles. I served it with pasta and Fuss Free Cooking’s turkey pesto meatballs, but it stands alone as a sauce.
One of the best things about it is how cheap it is to make. The main ingredient is a tin of tomatoes! Roasting the tinned tomatoes before adding them to the sauce brings out their wonderful tomato-y flavour, adding so much depth and richness to your sauce. (I also use this tasty tomato trick in my sausage, zucchini and roasted tomato lasagne recipe.) Aside from that, you need half an onion, a little passata or frito and a stock cube. You can easily feed three or four people for about £2!
One thing that it really important as you make this sauce is to be aware of the importance of tasting your food. I live in Spain, but cooked this in England whilst staying with my parents. I’ve made very similar sauces several times, but I couldn’t believe the difference in the taste of tinned tomatoes in Spain and England! English tinned tomatoes are so much more bitter than their Spanish counterparts. I was tasting as I went along, and was really surprised by the difference. I had to adjust my seasoning considerably from how I usually make it. So make sure you taste as you go along!
Ingredients (serves 3-4)
– 400g tin of whole peeled tomatoes
– 500g passata/frito
– half an onion, finely chopped
– 2 cloves garlic, finely chopped
– 1 teaspoon dried rosemary
– olive oil
1. Preheat the oven to 190°C.
2. Drain the tinned tomatoes but KEEP the juice! Chop each tomato into quarters and place on a baking tray. Drizzle with olive oil, a little salt and pepper, and the dried rosemary. Mix well.
3. Bake for 30 minutes, until the tomatoes have intensified in colour. Check the edges don’t burn!
4. While the tomatoes are cooking, you can start to prepare the rest of the sauce. Chop the half onion and garlic finely, and sauté with a little olive in a saucepan.
5. Once the onion and garlic are softened, add the juice drained from the tomatoes and reduce. You’re aiming for hardly any liquid to be left, but don’t boil it too hard or it will become really bitter.
6. When the tomatoes are done, take them out of the oven and chop into small pieces.
7. Add the tomatoes to your onions and garlic, along with the passata. At this point, taste! Season with salt and pepper. If the sauce is a little sour, try half a teaspoon of sugar or you can add ketchup. It has the same effect. If you like, you could also add some oregano here.
8. Simmer for about five minutes until thickened slightly.
9. Serve over pasta or any spiralized vegetable noodles.
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