roasted tomato sauce

I have been making this for some years now, and is a great base ingredient for so many other dishes, a good way to freeze your surplus tomato crop, without taking up lots of precious freezer space.

tomatoes (I have always used cherry tomatoes.. but I guess the larger ones would work)

olive oil

In an oven proof dish, make a single layer of the tomatoes, tightly packed. Dash a general amount of olive oil over the top and bung in the oven at a medium to low heat.

Cook until the tomatoes are wrinkled looking and there is alot of liquid. At this point you think 'that hasn't worked', but fear not, blend the lot and it turns into a thick orange sauce.

This can go on now to be used in pasta sauces and soups.

©colour it green 2007