Oven Roasted Passata
We've had a ton of tomatoes coming through from our farms and while the glut is here we've been looking for ways to preserve their summer goodness. This roasted tomato sauce is the perfect base for pasta sauces and is especially good in our Melanzana Parmigiana recipe (see main recipe page).
1kg ripe tomatoes, halved
2 tbsp olive oil
1 Florence onion roughly chopped
2 cloves of garlic, peeled
Large handful fresh basil
2 tbsp fresh oregano
Salt and pepper
In a large roasting tray, scatter the onions and garlic and then place the whole tomatoes skin side up on top. Drizzle the oil over and place in the oven at 200C. Roast for 30-40 mins or until the skins start to blister and colour (a little bit of caramelisation is a good thing!). Sprinkle the herbs over the top and return to the oven for 10 minutes more. Remove and allow to cool completely.
Place the roasted ingredients in a blender and blitz until smooth. Taste and season if necessary.
Store in sterilised jars in the fridge for up to a week or freeze and use whenever you need it.