ROASTED TOMATO SUGO

MAKES APPROX. 1L | GLUTEN FREE | DAIRY FREE | VEGAN

If I had to choose a recipe that I cook more than any other, this would be it. I love growing my own tomatoes and this is a beautiful way to preserve that one-of-a-kind, vine-ripened, home-grown flavour when you end up with excess fruit. You’ll notice the slight burnt orange colour in comparison to the store-bought pasta sauces. This comes from roasting the tomatoes, not using any concentrates or additives and is pretty much an indication of deliciousness. Not just a pasta sauce, you can use this as a pizza base, eggplant or chicken parmi-topper and the secret ingredient to rich casseroles and soups. Make it once, and I’ll guarantee you’ll make it again and again.

georgia-barnes-recipe-roasted-tomato-sugo

INGREDIENTS

  • 1 KG ripe tomatoes, chopped

  • 2 brown onions, chopped

  • 2 cloves garlic, halved

  • 1 bay leaf

  • 1 tsp dried or fresh oregano

  • Handful of fresh basil, torn

  • 4 thyme sprigs

  • 3 tbsp extra virgin olive oil 

  • 4 tbsp aged balsamic vinegar

  • Salt and pepper

METHOD

Preheat oven to 170*C. 

Place all ingredients into a large ovenproof dish and mix together well.

Roast in the oven uncovered, for 40-45 minutes or until tomatoes have broken down and mixture is slightly caramelised. Remove bay leaf.

Transfer mixture to a food processor. Puree until smooth before passing through a fine sieve to remove any lumps. Adjust seasoning with salt and pepper. Use straight away, or store in a sterilised jar in the refrigerator.

SERVING SUGGESTION

Bring a large saucepan of water to boil. Add 1 tbsp salt. Place 2 cups orechiette pasta (or gluten/vegan alternative) into the water. Cook, stirring occasionally for 10-12 minutes until pasta is al dente. Drain. Stir through warm sugo sauce. Top with pecorino or parmesan cheese and fresh basil.