Nothing beats making a sauce completely from scratch and this one will not disappoint. I usually make it in the summer when all sizes, shapes and colours of tomato are available, but it can work well at any time of year. Some recipes do not use sugar but I use sugar in mine as I think coupled with salt it brings out the flavour of the tomatoes.
This will make enough sauce to serve 4 people when accompanied with pasta.
This recipe has been developed especially for Rangemaster by Product Training Manager, Lindsey Payne.
- 1 large onion chopped
- 1kgg of any flavoursome whole large tomato’s quartered (preferably on the vine)
- 2 garlic cloves chopped
- 1 tablespoon of any sugar
- 1 teaspoon of salt
- 2 tablespoons of balsamic vinegar (or red wine would work)
- 2 tablespoons olive oil
- Fresh thyme sprig
- In a bowl whisk together the garlic, sugar, vinegar and olive oil
- In a large baking tin spread out the tomato quarters and onion and then pour over all of the sauce and mix well.
- Add the sprig of thyme and tuck under the tomatoes
- Cook at 170° for 50min to an hour until the tomatoes have softened
- Crush everything together with a fork or masher and then add to freshly cooked pasta.
If you like your sauce smoother then tip everything from the roasting tin into a saucepan and blitz with a stick blender, thin down with a bit of water if required. You could also blitz it in a food processor until smooth.
Fancy spicing it up – you could add a whole chilli to the roasting tin and the either blitz it for full spice or remove it completely before crushing the tomato’s for just a hint of a bite of chilli in the sauce.