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SLOW ROASTED TOMATO SAUCE WITH FRESH HERBS

A fresh, flavourful home-made tomato sauce made from sweet roasted baby tomatoes, olive oil, fresh herbs and a touch of balsamic.
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Course: Side Dish
Cuisine: South African
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg Small tomatoes, like baby tomatoes, rosa tomatoes or cherry tomatoes
  • 3-4 Tbsp Olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 4-5 Fresh oregano sprigs, leaves picked
  • A handful fresh basil, leaves picked
  • 2 Tbsp Balsamic vinegar

Equipment

  • Oven dish
  • Stick Blender

Method
 

  1. Preheat your oven to 140°C.
  2. Wash the tomatoes well. Leave the very small tomatoes whole and halve any larger ones.
  3. Place the tomatoes in a large roasting tray. Drizzle generously with olive oil and season well with salt and freshly ground black pepper.
  4. Roast low and slow for about 1½–2 hours, or until the tomatoes are collapsed, slightly caramelised and intensely fragrant. Stir once or twice during roasting if needed.
  5. Remove from the oven and add the oregano leaves and fresh basil leaves while the tomatoes are still warm.
  6. Drizzle over the balsamic vinegar and allow the mixture to sit for 5 minutes.
  7. Use a stick blender to blitz the sauce until smooth. Taste and adjust seasoning if needed.

Notes

This sauce is wonderfully versatile and can be used in many ways:
  • Toss it through freshly cooked pasta.
  • Use as a base for soups and stews.
  • Spoon over meatballs or grilled chicken.
  • Add as a base for shakshuka.
NOTE: Freeze in portions for quick midweek meals. Cook’s Tip: If you prefer a silkier sauce, press the blended sauce through a sieve. For a chunkier rustic texture, blend only briefly. The sauce keeps well in the fridge for 4–5 days or can be frozen for up to 3 months.