Sundried tomato sauce
This sundried tomato sauce is very versatile – you can use it as a dip, spread or pasta sauce; you can mix it with meat and veggies for fillings and patties; or you can add some stock to it and you’ll have a lovely soup or stew base.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the onion into wedges, the tomatoes in half, then arrange them in a baking tray. Tuck the garlic cloves between them.
- Season with salt and pepper, then drizzle with oil and vinegar.
- Bake in the oven for 25-30 minutes, until the vegetables are tender.
- Take the tray out of the oven and let the vegetables cool, then remove their skins.
- Put the flesh of the veggies in a liquidiser together with cooking juices. Whiz until you get a rough sauce. Add the sundried tomatoes and herbs. Season with salt and freshly ground pepper.
- Whizz again, until you get a thick, smooth or lightly textured sauce.
- You can use this sauce immediately or chill/ freeze it for later use.