The tomatoes don’t need to be pretty, I often use seconds, their flavour is fab and I just cut off any nasty bits!
If you have lots of tomatoes, consider roasting them all, making the sauce and then freezing it in zip lock bags, labelled of course, until you need a fast dinner. Alternatively, sterilise jars and lids, bring the sauce up to the boil in a pan and then pour, carefully, into the jars and seal.
If you don’t have fresh paprika, don’t worry, capsicum works too or just do tomato sauce.
Makes 1-1.2 litres of sauce. 200mls will cover 400g dried pasta.
2kg ripe tomatoes, halved and cores removed
2 red paprika, halved, cored and cut into 5cm pieces
3 cloves garlic, sliced
a few basil leaves
1 tablespoon caster sugar
salt and pepper
olive oil to drizzle
1-2 tablespoons balsamic vinegar
Preheat the oven to 140 degrees Centigrade.
Line two baking sheets with baking parchment, coming up the sides to catch any juice.
Place the tomatoes on the sheets, cut side up.
Top the tomatoes with a slice of garlic and a piece of basil leaf.
Add the paprika to the tray, sprinkle with a pinch of sugar.
Add the parsley to the tray.
Drizzle with a little olive oil, just a drop or two on each tomato half.
Season with salt and pepper.
Pop in the oven and roast for one and a half hours.
Allow to cool completely.
Scrape everything on the trays into the food processor and process until smooth.
Add balsamic vinegar and sugar, process again.
Have a taste, you may need more sugar and more salt or pepper.
Keep some sauce aside for dinner tonight and bag or jar the rest.
Serve mixed through cooked pasta and top with a little grated Parmesan cheese.