Roasted tomato sauce


This intense sauce is bursting with sunshine and delicious spread on slices of toasted baguette. If you prefer, you can replace the orange juice and zest with lemon.
Makes 4 cups or a litre

2kg Roma or acid free tomatoes
extra virgin olive oil
sea salt and freshly ground black pepper
1/4 tsp sugar
4 cloves of garlic, finely chopped
chilli sauce like Espelette to taste
1/4 cup chopped fresh mint
1 tbsp fresh chopped thyme
2tbsp orange juice
2tbsp grated orange rind
1/4 cup extra virgin olive oil

1. Preheat oven to 150oC. Spray an oven tray with olive oil.
2. Wash tomatoes, slice in half, core and lay out on the tray. Sprinkle with salt, pepper and a little sugar. Spray again with olive oil.
3. Roast for about two hours till tomatoes are semi dried and a little browned. Remove from oven and cool.
4. Chop roughly and mix in a bowl with all the other ingredients.

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