No image available
Member recipe

Roast tomato and herb sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

This can be used in its original state on a pizza or in a soup or pureed to be used in tomato based recipes such as chilli con carne, bolognese sauce, tomato chicken curry etc.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • A kilo of tomatoes of all different shapes and sizes
  • Plenty of good olive oil
  • Fresh herb of choice or more than one - bay leaves, rosemary, parsley, coriander, lemon thyme
  • Half a dozen crushed garlic cloves
  • Sea salt and black pepper

Method

    1. Place all the ingredients in a roasting tin in a medium oven (temp 190)
    2. Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
    3. Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
    4. If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
    5. This can be used with my chilli con carne recipe

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.