Roasted tomato and garlic sauce
A wonderfully flavorsome sauce made with roasted tomatoes, garlic, and onion, accented with rosemary and oregano. Perfect as a pasta or pizza sauce, as the base for a Mediterranean-style stew, or diluted with a little stock to make a rich tomato soup.

3 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
2 pounds (1kg) ripe tomatoes—tops and bottoms cut off, and halved horizontally
1 onion—roughly chopped
1 whole head of garlic—top part cut off to expose the cloves, keeping the head intact


PREHEAT the oven to 200°C/400°F. MIX together 2 tablespoons of the olive oil with the tomato paste, rosemary, oregano, salt, pepper and sugar in a small bowl until combined. PLACE the tomatoes and onion in a large baking dish and toss with the oil-herb mixture until the vegetables are well coated. PLACE the head of garlic in the middle of the dish, cut side facing up, and smear the top with a little olive oil. BAKE for 45 minutes, remove from the oven, and allow to cool a little. PLACE the roasted tomatoes and onion in a food processor, and squeeze in the pulp from the head of garlic. ADD the remaining tablespoon of olive oil and blend until smooth.

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