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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 6 ripe tomatoes
  • 4 cloves of garlic
  • 1 tsp Italian mixed herbs
  • 2 Tbsp olive oil
  • 1 Tbsp red wine or balsamic vinegar
  • 4 sundried tomatoes from jar
  • 1 handful basil or parsley or coriander leaves
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into wedges, the tomatoes in half, then arrange them in a baking tray. Tuck the garlic cloves between them.
  3. Season with salt and pepper, then drizzle with oil and vinegar.
  4. Bake in the oven for 25-30 minutes, until the vegetables are tender.
  5. Take the tray out of the oven and let the vegetables cool, then remove their skins.
  6. 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.
  7. Whizz again, until you get a thick, smooth or lightly textured sauce.
  8. You can use this sauce immediately or chill/ freeze it for later use.