Seasonal local food recipe No.244 – Hugh’s roasted tomato sauce

This is a brilliant way to use up a surplus of tomatoes.  Once made it can be frozen for later use as a pizza topping or with pasta.  It is from Hugh Fearnley-Whittingstall’s Veg every day.

Makes about 500ml
Cooking/preparation time: 1-1hour 15 minutes

1.5-2 Kg ripe tomatoes, larger ones halved
3 garlic cloves, finely chopped
a few sprigs of thyme
A couple of sprigs marjoram (optional)
2 tbs rapeseed or olive oil
sea salt and freshly ground black pepper

Preheat the oven to 180°C/Gas mark 4.  Lay the tomatoes, cut side up if halved, on a baking tray.  Scatter over the garlic and herbs and trickle over the oil.  Season with salt and pepper.  Put the tomatoes in the oven for about an hour until the tomatoes are completely soft and pulpy and starting to crinkle and caramelise on top.  Leave to cool then tip them into a sieve and rub through with a wooden spoon.  Your tomato sauce is now ready to use.

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