I love homemade tomato sauce and passata and there are always several bottles in my pantry. This is one of my favourite recipes and it can be used as both a sauce and a passata. Try it with homemade sausage rolls, on a burger or stirred through some homemade pasta. I add a little more chilli than what I provide in my recipe so adjust according to taste.
Homemade Roasted Tomato Sauce
3kgs (6½lbs) ripe tomatoes
Olive oil
Fresh thyme
3 large onions, chopped
9 large garlic cloves, peeled
1 red capsicum, seeded and chopped
3 sticks celery, trimmed and chopped
1-2 teaspoons chilli flakes
1 teaspoon ground coriander
6 cloves, crushed
1 cup cider vinegar
1 cup sugar
Halve the tomatoes and place on a baking tray. Sprinkle with 4 sliced garlic cloves, drizzle with olive oil, then add sea salt and the thyme. Roast in a 180ºC (350ºF/Gas Mark 4) for 30 minutes.
Meanwhile, heat oil in a saucepan and sauté onions, remaining garlic, capsicum, celery, chilli, coriander and cloves for 5-7 minutes. Once the tomatoes are done, add to the mix with half the vinegar then simmer for 15 minutes. Puree the mixture until smooth, then add the sugar and remaining vinegar. Simmer, stirring frequently, for 15-20 or until thickened.
Season to taste and transfer to sterilised jars. Makes approximately 6 cups.
