ROASTED TOMATO SAUCE

This is a beautiful, fresh tasting sauce, that can be used with your favourite shape of pasta, is delicious on pizza, or even as a dip along with some crusty bread. Use any variety, colour or shape tomatoes (Roma or San Marzano tomatoes will result in a thicker sauce, because they have less water content).

HERE IS WHAT YOU NEED:

2 kg (about 4 lb) ripe tomatoes (can be any variety, size, colour or shape)

3 - 4 tablespoons olive oil

4 - 5 garlic cloves, peeled, left whole

1 medium red onion, peeled and cut into 1/4 inch slices

1 teaspoon chilli flakes or 1/2 fresh chilli pepper, chopped (or to taste)

1 1/2 teaspoons salt

freshly ground black pepper

Fresh herbs ( one or a mix of - basil, thyme, rosemary, oregano)

Preheat oven to 400F.

Place half of the olive oil into a large rimmed baking dish or baking tray.

Cut large tomatoes into quarters, medium ones in half and leave small ones whole. Place onto oiled baking pan in an even layer. Drizzle with remaining oil.

Add garlic, onion, chilli, salt, pepper and herbs. Toss gently, arrange into an even layer, then place in the oven to roast for about 40 to 50 minutes, depending on the size and variety of tomatoes - or until tomatoes are soft and starting to char on the outside.

Remove from oven and let cool for a few minutes, then transfer the whole lot, together with all the juices, to a blender or mixer. Blend until smooth.

Taste for seasoning and adjust if necessary.

To use the sauce with pasta:

Add a couple of tablespoons of olive oil to a frying pan that is large enough to hold the finished dish (pasta and sauce).

When oil is heated, add the sauce. Stir for a couple of minutes, then add cooked al dente pasta and continue stirring and cooking the pasta in the sauce until ready, adding little pasta water if it becomes too thick.

Serve straight away, topped with freshly grated Parmegiano cheese.