Roasted Tomato Sauce (Makes 500-750 ml)
(Image shows Mama’s home-made meatballs served with Roasted Tomato Sauce.)
6 – 8 ripe jam tomatoes
400 g Rosa cherry tomatoes
1 red onion
4 cloves garlic
1 red chilli
2 red or yellow peppers
4-5 sprigs fresh thyme
125 ml olive oil (if you are on diet use 50 ml olive oil and 50 ml water)
250ml chicken stock (if you don’t have use ½ water ½ milk)
5 ml (1 tsp) Maldon Salt
Ground black pepper
(Optional: add 1 diced carrot, 1 celery stick)
- Pre-heat the oven to 180 oC.
- Prepare the vegetables by cutting them into fairly big similar size pieces preferably quarters.
- Toss all the ingredients together with the oil in a bowl. Season with salt and pepper.
- Scatter the fresh thyme amongst the vege and roast for 20 – 30 minutes. Mix with a spatula every 10 minutes and watch that the softer veges do not burn. (I like the tomatoes, peppers and onions to have a slight blackened, char grilled outer skin. This gives the sauce a smokey flavor.)
- Allow to cool. Remove the stems of the thyme and blend the ingredients with the chicken stock. (Add the chicken stock a little at a time as depending on how juicy your tomatoes were, will depend on how thick or thin your sauce will be. Add as much stock as required to achieve the consistency you desire.) NOTE: for my burger sauce I add less stock, and only slightly blend so that it has a textured consistency. For pasta sauces blend a little more with more liquid. To hide the veges from my daughter I blend like baby food!
- Taste and season the sauce further if it requires. (add a pinch or two of sugar if the tomatoes are too tart.)
- Fry 500 g streaky bacon until well cooked. Add the bacon and tomato sauce to cooked pasta and serve with Parmesan cheese. (serves 8 )
- Lay 6 – 8 uncooked chicken breasts in a roasting dish. Add 1 cup of cream to the sauce and pour over the top of the chicken breasts. Mix 1 cup finely grated Parmesan cheese with 1 cup of home-made breadcrumbs over the top and cover with tin foil. Bake for 40 minutes or until the chicken is cooked. (Remove tin foil for last 15 min so that crust can crisp.) Serve with linguine pasta.
- Burger sauce. Add less stock. Blend less. Spoon over ‘braai’ed’ homemade hamburgers.
- Mama’s meatballs and tomato sauce. (Click here for the meat ball recipe.)
- Tomato Soup – Add an extra 500ml vegetable or chicken stock and simmer slowly for a further 30 minutes until a nice consistency is formed. Serve with a swirl of crème fraiche and home-made croutons.
Pictured below is the Roasted Tomato Sauce – barely blended – and served on home-made hamburger patties.