For some reason, whenever I try to give my mum a recipe that includes the word “roast” she immediately assumes that it’s going to be a complicated, time-consuming dish. She usually pretends to be interested, assures me that she’s going to try it then promptly forgets about it five minutes later.
It’s a shame really, because roasting is the lazy cook’s best friend. And I am your typical lazy, want-the-best-results-for-as-little-work-as-possible one. Think about it; roast chicken looks amazing, right? And it gives off the impression that you’ve slaved over it all day. When in fact you’ve basically washed the chicken, rubbed it with some oil, then threw it in the oven and let it do the rest of the work. On the other hand, homemade fries make it look like you took the easy way out of making dinner, yet you and I know that it takes a lot of scrubbing, chopping and an hour of sweating over a frying pan to get that tiny plate of fries on the table at dinnertime.
Ok, I think I’ve made my point in too many words. I’ll talk about the recipe now.
Roasting tomatoes brings out their sweet, slightly tangy flavour perfectly. You know that rich, thick, long-simmered, deep red sauce that you get at restaurants when you order pasta with (insert any type of red sauce here)? This tastes just the same, only it’s a whole lot healthier. It’s creamy wthout any cream, thick without any starch and rich without any butter. You can change the herbs, add less or more salt/pepper, and the result will still be the same; an easy, fresh, made-from-scratch tomato sauce that you can also (this is more good news for lazy cooks) freeze into portions and eat later!
8 medium sized tomatoes
1 teaspoon oregano, dried (or rosemary, red chilli flakes, dried basil, etc…)
½ Tablespoon white sugar
1 Tablespoon olive oil
Salt and pepper, to taste
1-2 cloves roasted garlic (optional)
Grab a tomato and slice it up.
Slice up another one.
Keep slicing till you have a nice big batch of tomato slices. Put them all on a baking sheet. I like to use aluminium foil to make cleanup easier.
Add 1/2 a teaspoon of salt and pepper (you can add more later).
Add sugar and oil.
Don’t forget to add a little oregano (or rosemary, red chilli flakes, dried basil, etc…)
Toss it together till all tomato slices are evenly coated with oil.
Roast tomatoes in a 200 Celsius oven for 45 minutes.
They’re going to look like this when they’re done. Bonus: Your kitchen will smell ah-mazing.
Wait until they cool down a little then blitz them in the blender (with the roasted garlic mentioned below). Add more salt and seasonings to taste. At this point you can start eating.
If (and that’s a big if) some of the sauce is left over, you can freeze it in an ice cube tray. That way you can simply pop out a couple of cubes at a time instead of having to defrost the whole batch to feed one person.
I bought this really cute freezer container especially for sauce (yes, I’m showing off) that you can freeze exactly one portion sizes in.
I need to get something off my chest before I go. This sauce is a million times more delicious with a clove of roasted garlic mixed in. If you’ve never heard of the incredibly incredible thing that is roasted garlic before, please stay tuned for the next post. It could change your life (Ok, not really. But if you’re a garlic fan, then maybe).
- 8 medium sized tomatoes
- 1 teaspoon oregano, dried (or rosemary, red chilli flakes, dried basil, etc…)
- ½ Tablespoon white sugar
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Slice tomatoes.
- Put sliced tomatoes on a baking sheet.
- Add ½ teaspoon of salt and pepper.
- Add sugar, oil and seasonings.
- Toss it together till all tomato slices are evenly coated with oil.
- Roast tomatoes in a 200 Celsius oven for 45 minutes.
- Puree roasted tomatoes them in the blender with a clove of roasted garlic until smooth.
- Add more salt and seasonings to taste.
Freeze sauce in ice cube trays or small freezer containers.