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Member recipe

Roast tomato and herb sauce

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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.

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  • 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


    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

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