Roasted tomato sauce

Tamara West

Use this sauce to make a risotto finished with fresh mozzarella, or make a quick meat sauce with mince (try pork or chicken for a change) and serve over pasta with grated parmesan. Add fresh herbs, olives, capers, and lemon zest to the sauce, then roast chunks of fish in it.

Ingredients

24	Tomatoes, halved (Main)
1	Garlic head, cloves peeled
1 drizzle	Olive oil, liberal amount
1 handful	Fresh herbs, tarragon and thyme, finely chopped
⅓ cup	White wine vinegar, or cider vinegar
1	Lemon, zest and juice, as much as required to season

Directions

1. Preheat oven to 180C. Place halved tomatoes, skin down, in a large roasting dish. Add garlic. Drizzle liberally with olive oil, season with plenty of salt and pepper and sprinkle over a small handful of tarragon and thyme. Pour in white wine or cider vinegar.
2. Roast in oven until completely soft and caramelised. Pass tomatoes and cooking liquor through a sieve (discard solids), season with a little lemon zest and juice and seal in a large jar.

See Warren's other pack-up-and-go long weekend recipes;

• Pork chop brine
• Venison terrine
• Berry cherry plum pie filling