I had planned a pizza for the Friday’s Fun Bits but I got waylaid yesterday so here is the tomato sauce I am using for it. The pizza will come soon and I’m sure if you make it you’ll get as much enjoyment as I did from making and enjoying it. Here goes the tomato sauce. enjoy!
Pre-heat fan oven to 200 degrees
1 Kg Tomatoes, halved
3 tablespoons of Olive Oil (not extra virgin)
1 teaspoon Sea Salt Flakes, divided
4 tablespoon Freshly Ground Black Pepper, divided
1 tablespoon Vegan Pesto
1/2 thumbnail of Fresh Ginger, cut into small bits
2 cloves of Garlic, sliced
When it’s finished you’ll have approximately 500g of tomato sauce.
The Work Bit:
Place the tomatoes in a baking tray and coat with the olive oil.
Sprinkle a half teaspoon of the salt and 2 tablespoons of ground pepper over the tomatoes.
Place in the pre-heated oven for an hour. This time will vary depending on the size of the tomatoes used. I had some small cherry tomatoes in at same time and they were nearly burned so should’ve taken them out earlier, but there are times I have had to keep tomatoes in the oven for up to 2 hours so keep an eye that they get to a consistency you’d like. These were soft (or mushy as I like to call it) and glistening.
When ready remove the tray of baked tomatoes from the oven and leave to cool.
When cooled place the tomatoes into a liquidiser
Add the pesto, ginger, garlic and as much of the rest of the salt and pepper to your taste. The above are the amounts I like, but adjust to your tastebuds, if you’d prefer.
Liquidise until smooth.
I use this as a base for my pizzas or on homemade burgers.
If not using straight away place in a container and store in a fridge for later use. The tomato sauce will last a few days. I don’t tend to use it after that as I prefer to have fresh tomato sauce so will do this and use it within a few days in various ways.
I find this an invaluable tool to use up over-ripe tomatoes. Do you have a favourite recipe for leftovers, would love to hear more on them. Talk soon, Marian