If you have (almost) more tomatoes than you know what to do with, this sauce is not only delicious and enormously versatile, and it freezes brilliantly for up to six months.
INGREDIENTS
3kg ripe tomatoes, halved
5-6 garlic cloves, peeled and thinly sliced
3-4 sprigs fresh thyme
4-6 tbsp rapeseed or olive oil
Salt and freshly ground black pepper
1-2 bay leaves
METHOD
Heat the oven to 180C/350F/gas mark 4. Lay the tomato halves cut-side up in a single layer in a couple of large roasting tins. Scatter over the garlic and thyme. Trickle over the oil and season generously.
Roast for 90 minutes or until the tomatoes are soft and starting to brown around the edges.
Let stand for 30 minutes, then place the tomatoes in a Mollie and squeeze them dry or use a sieve over a bowl and rub them through with a wooden spoon.
Use it with Pasta, rice, eggs, or even the start of a soup. Or freeze for later;
Original Recipe Hugh Fernley-Whittingstall
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