Ripe tomatoes (amount up to you), whole or roughly chopped (again, entirely up to you)
Bulb of garlic
A good glug of Extra Virgin Olive Oil (EVOO)
A good scattering of salt
Step 1. Pre-heat oven to 200C.
Step 2. Place the tomatoes into a snug, high sided pan. Drizzle with a good glug of EVOO and a scattering of salt.
Step 3. Bake in the oven for 45-1hr, remembering to squash the tomatoes with a fork half way through the cooking process. Note: roasting the tomatoes draws out excess water, intensifying the flavour. Also note, if tomatoes are spaced out on a large tray you may well end up with tomatoes that resemble sun dried... but they still good!
The "Everything Sauce"
We're dubbing this 'The Everything Sauce' because we really do mean EVERYTHING! From pasta & pizza, to dips and stews; alongside your favourite protein or our personal favourite - mopping up those delectable golden juices with a loaf (ah hum, we mean slice) of crusty, fluffy sourdough bread. Ahhh...but don't stop there, the sky's the limit when it comes to this recipe.
Now by all means, if you're not a fan of the skins you can most certainly peel them off after roasting.... but to be perfectly honestly with you, we're huge fans of the blistery, charry complexity the skins add to the sauce. Plus nobody got time for that! But also, extra nutrients and fibre = Happy Days!
On a side note, you'll note there really isn't a recipe and nor should you really need one, thus use this as a guide only. We like to batch cook and store in the fridge for later use in the week, when quick meals are an absolute must. If you know, you know. Keep your eyes peeled for some mid-week inspo using our one and only - "Everything Sauce".