Becs: Well they wouldn't win any prizes at an A&P show, but they are plentiful and delicious! My crop of tomatoes this year has suffered from watering restrictions, a poor summer, and general neglect. Despite this I have been picking a good haul every few days. My enthusiasm for preserving has waned a bit by now, so I have moved onto the minimal effort option - roasted tomato sauce. No recipe needed, just fill a few oven trays with roughly chopped tomatoes, sliced onions, peeled garlic and any other veg you have lying around. I throw in a few sprigs of rosemary and some fresh bay leaves. Drizzle with a little olive oil and sprinkle with salt, pepper and sugar. Slow roast for a couple of hours at 160 c until the liquid is cooked out. Blend up and freeze for a deliciously concentrated pasta sauce.
What a neat way of making a pasta sauce. I will certainly be trying out this recipe. Thanks Becky
ReplyDeleteI do love a tray of different coloured tomatoes. I really dislike the identical shape and colours of tomoatoes found in the supermarket. Worse still, they taste like water.
ReplyDeleteLove recipes that are quick, easy and delicious. Better still, use a bounty from the garden!