Roasted Tomato Sauce
My garden is in need of some serious TLC. I have neglected it whilst traveling and have been somewhat unmotivated to face the elements to go and do what needs to be done to get things ready for the winter. Despite my lack of outdoorsyness my plants have still been thriving and to my surprise and delight I have got winter tomatoes. Now, I am not sure if this is supposed to happen, whether it is because they went out late in the summer or what, but all I know is that now in the month of December I am collecting cherry tomatoes and salad leaves. Crazy but true and I have to admit that it does seem very odd putting on a coat and scarf to go and collect what I normally consider to be summer produce. But never one to overlook a gifted opportunity I decided to make something tasty with them. They say when life gives you lemons make lemonade but I think in this case it is more when December yields cherry tomatoes, make roasted tomato sauce!
Makes a smallish jar full…sorry not to be more exact, it got eaten very quickly!
600g of red and green cherry tomatoes
1 1/2 tablespoons dark agave syrup
1 small garlic clove chopped
1 handful of fresh oregano
1/4 teaspoon freshly ground black pepper
1/2 de-seeded red scotch bonnet pepper (optional)
glug of extra virgin olive oil
few generous pinches of sea salt
Roast the tomatoes on a baking tray with a few sprigs of the oregano and a splash of olive oil in a preheated of of 180c for about 30 minutes, until they begin to blister and start to colour.
Put the tomatoes into a small processor with all the other ingredients and blend until smooth. Season to taste and serve hot or cold.
Great with pasta, instead of ketchup or as a dip.