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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From Ross Dobson. Very yummy and easy tomato sauce, if you like throw in some (50g) baby spinach after processing. I successfully made this without the oil, just replaced it with water. Ingredients:
810 g whole tomatoes (large tin) |
1 large onion, peeled and cut into wedges |
2 garlic cloves, sliced |
4 -6 anchovies |
1 teaspoon sea salt |
1 teaspoon sugar |
1/4 cup olive oil |
1/2 cup water |
Directions:
1. Have your oven hot and preheated to 180°C.
2. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.
3. Sprinkle over sea salt and sugar.
4. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.
5. Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water.
6. Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.
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