ROASTED TOMATO SUGO
MAKES APPROX. 1L | GLUTEN FREE | DAIRY FREE | VEGAN
If I had to choose a recipe that I cook more than any other, this would be it. I love growing my own tomatoes and this is a beautiful way to preserve that one-of-a-kind, vine-ripened, home-grown flavour when you end up with excess fruit. You’ll notice the slight burnt orange colour in comparison to the store-bought pasta sauces. This comes from roasting the tomatoes, not using any concentrates or additives and is pretty much an indication of deliciousness. Not just a pasta sauce, you can use this as a pizza base, eggplant or chicken parmi-topper and the secret ingredient to rich casseroles and soups. Make it once, and I’ll guarantee you’ll make it again and again.
1 KG ripe tomatoes, chopped
2 brown onions, chopped
2 cloves garlic, halved
1 bay leaf
1 tsp dried or fresh oregano
Handful of fresh basil, torn
4 thyme sprigs
3 tbsp extra virgin olive oil
4 tbsp aged balsamic vinegar
Salt and pepper
Preheat oven to 170*C.
Place all ingredients into a large ovenproof dish and mix together well.
Roast in the oven uncovered, for 40-45 minutes or until tomatoes have broken down and mixture is slightly caramelised. Remove bay leaf.
Transfer mixture to a food processor. Puree until smooth before passing through a fine sieve to remove any lumps. Adjust seasoning with salt and pepper. Use straight away, or store in a sterilised jar in the refrigerator.
Bring a large saucepan of water to boil. Add 1 tbsp salt. Place 2 cups orechiette pasta (or gluten/vegan alternative) into the water. Cook, stirring occasionally for 10-12 minutes until pasta is al dente. Drain. Stir through warm sugo sauce. Top with pecorino or parmesan cheese and fresh basil.