Roast Tomato Sauce

Too many tomatoes. Not a bad problem to have actually. But it can be daunting to find ideas on how to use them all


At least 2kg ripe, full-flavoured tomatoes – use different varieties and a mixture of sizes, all cut in half

2-3 garlic cloves, finely chopped

2 tbsp olive oil

Salt and freshly ground black pepper

A few sprigs fresh thyme and marjoram


  1. Preheat the oven to 180C/350F/gas mark 4. Arrange the tomato halves – tightly packed but not on top of each other – in an ovenproof dish. Mix the garlic with the oil and trickle evenly over the tomatoes. Season lightly with salt and pepper, and throw in the herbs,
  2. Roast for 45-60 minutes, until the tomatoes are soft, pulpy and slightly charred. Pass through a processor or  the mixture through a fine sieve, discard the skins and seeds, or just use as it is, and that’s it – your sauce is ready to use.

Top Tip,
Suitable for freezing