My roasted tomato sauce is very straightforward but it gets maximum flavour out of British tomatoes, especially when the summer’s been as sunless as this one. And it’s very versatile – turn it into a soup, toss it into pasta, use it as a base for other sauces, add it to stews and risottos and chillis.
You can add peeled shallots, if you like, or chuck in some chillies. I keep the flavourings as simple as possible so I can tweak it further down the line. I make buckets full of this roasted tomato sauce for the freezer when we have a glut in the summer and it’s lovely in the winter to be able to pull out a pot.
It’s so simple I’m not even going to give you quantities. Just put as many tomatoes as you can lay your hands on in a large shallow oven tray (I use the grill pan) without overcrowding them. Cherry tomatoes can be left whole, bigger ones can be halved or quartered.
Heat the oven to 200C/180 fan/400F/Gas Mark 6, season the tomatoes with salt and pepper and drizzle them with oil. Cook for 30-40 minutes until the skins are charring at the edges.
Whizz through a mouli using a medium disc – this is best as it gets rid of most of the skins and some of the seeds but you still get the flavour. You can use a stick blender if you’re prepared to have black flecks in your sauce or to pick out the charred skins.
Taste and adjust the seasoning. Add soft herbs if you like – I often tear up a few handfuls of basil. Cool, clap on a lid and refrigerate. It’ll keep for a few days and freeze for months.