Roast Tomato and Thyme Pasta Sauce
This recipe is great to make in Autumn when you can find tomatoes at a great price – or perhaps you have a glut from your own garden. It is largely a set-and-forget recipe, so it is easy to prepare while you are putting together another dish.
Servings Prep Time
6-8 10minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
6-8 10minutes
Cook Time Passive Time
1hour 1hour
Ingredients
Instructions
  1. Cut all tomatoes in half and lay in baking dish cut side up.
  2. Cut onion in half, then slice into slivers. Sprinkle them over the tomatoes
  3. Peel garlic cloves and remove leaves from thyme sprigs by pinching stem between fingers and running them down stem. Add these to baking dish.
  4. Sprinkle or slug the remaining ingredients over the top of everything.
  5. Bake in a moderate oven (180 degree Celsius) for about an hour or until tomatoes are collapsing.
  6. Allow to cool slightly, then transfer to blender or container with which you can use a hand blender and blend until smooth.
  7. Serve on pizza or pasta straight away or freeze in individual portions. This can also be added to soups or casseroles instead of passata or tomato paste.
Recipe Notes

Easy – one pot wonder that you can set and forget

Green – make this with a glut of tomatoes in Autumn

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