This sauce is brilliant to use up tomatoes that you’ve not managed to eat. The sauce freezes really well and it’s wonderful with pasta or in a baked meatball dish.
Make: 1.2KG Tomato Sauce
Cooks in: 70 Mins
2 red onions, finely chopped
3 garlic cloves, crushed
2 tbsp tomato purée
150ml red wine
750g large vine tomatoes, roughly chopped
750g cherry tomatoes, in a range of colours
1 tbsp balsamic vinegar
2 tsp light brown sugar
Large bunch fresh basil, leaves torn
Heat the oven to 180°C. Put a large saucepan over a low heat and heat the rapeseed oil. Add the onions and sauté for 10 minutes on a low heat to soften. Add the garlic and tomato purée and cook for a few minutes, stirring now and then, allowing the flavour to develop. Pour in the wine, turn up the heat and bubble for 3-4 minutes until reduced by about half.
Add all the remaining ingredients and an extra glug of rapeseed oil. Season with salt and pepper, then spoon all of the pan’s contents and liquid into an ovenproof baking dish. Roast in the oven for 40 minutes until the tomatoes are very soft.
Whizz in a food processor or blitz with a stick blender until smooth. Adjust the seasoning to taste, then leave to cool.