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Roasted Tomato Sauce

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“From Ross Dobson. Very yummy and easy tomato sauce, if you like throw in some (50g) baby spinach after processing. I successfully made this without the oil, just replaced it with water.”
1hr 40mins

Ingredients Nutrition


  1. Have your oven hot and preheated to 180°C.
  2. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.
  3. Sprinkle over sea salt and sugar.
  4. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.
  5. Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water.
  6. Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.

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