Easy roasted tomato pasta sauce [refined sugar, dairy, egg, gluten and nut free]
Ingredients
- 900 g fresh cherry tomatoes
- 1 brown onion, cut into wedges (I halve mine, then quarter, then cut each quarter into halves again)
- about half a small jar (120g) pitted Sicilian olives
- 1 tbsp garlic infused extra virgin olive oil (or substitute normal olive oil)
- 1/2 tbsp minced garlic (or 2 whole garlic cloves)
- 1 tsp coriander paste (or substitute fresh chopped coriander or other herbs)
Instructions
- Pre-heat your oven to 190C and line a large roasting tin with baking paper. Make sure the baking paper is large enough to cover the whole bottom of the roasting tin and reaches up the sides too as the tomatoes will let out a bit of juice which you don't want leaking everywhere.
- Weigh the cherry tomatoes in a large glass mixing bowl. Using a potato masher and wearing an apron (you'll thank me for this!), gently press down on the tomatoes, so that they get a little bruised and their skin cracks enough to release some juice. This prevents those cherry tomatoes from exploding while roasting.
- Place the bruised tomatoes in the roasting tin and add the onion wedges, olives and garlic cloves, if using. If you are using minced garlic, do not put it in the roasting tin just yet so it doesn't burn and turn bitter.
- Drizzle the olive oil over all the ingredients in the roasting tin and roast in the pre-heated oven for 30 minutes.
- Take the roasting tin out and add minced garlic, if using, and coriander paste. Use a spoon and the heat of the tomato mixture to mix the garlic and coriander paste with the tomato mixture.
- Return to the oven for 5 minutes.
- Remove the roasting tin from the oven and let cool completely, or at least enough to be able to process the tomato mixture without bodily injury.
- Blitz the mixture in your food process and either use immediately or store in your fridge (see recipe tips below).
Notes
When processing this sauce, I love to do it in parts (halves) and blitz one half well and the other half a little less - so that it retains larger bits of tomato, onion and olives, for a bit of texture.
This recipe makes about 4 - 6 portions and should keep in the fridge for up to a week. I keep mine in a glass jar with a lid. If you sterilise your jars, it might keep longer but I have not yet tried this.
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