Roast Tomato Sauce Flavoured with Garlic, Rosemary and Balsamic
I recently made a risotto which features some balsamic-roasted tomatoes, and they inspired me to make this sauce. It came out loads better than I imagined, the perfect combination of sweet and savoury. Plus, the sauce paired really well if the ravioli I had planned for dinner.
| Prep Time | Cook Time | Serves |
|---|---|---|
| 10 min | 40 min | 4-6 |
Ingredients V
800g of cherry or plum tomato
olive oil
balsamic vinegar
sea salt and pepper
2 sprigs of rosemary
2 heaped tsp of brown sugar
1 tbsp of vinegar (white wine or apple cider)
Preparation
- Preheat the oven to 180C.
- Slice the tomatoes in half or thirds if using plum tomatoes and place in an oven dish.
- Drizzle the tomatoes with olive oil and balsamic vinegar.
- Generously sprinkle with sea salt and black pepper.
- Place to sprigs of rosemary on top.
- Place the dish into the oven and roast for 30 minutes or until softened and slightly charred.
- When finished, whiz together the ingredients in a food processor or blender.
- Strain out the tomato skins and seeds as best as you can. I still had some tomato seeds left, but that does not really matter.
- Pour the tomato sauce into a large pan, add the vinegar and brown sugar.
- Bring the sauce to a simmer until it has thickened and reduced to about 1/3 or 1/2 the amount.
- When the sauce has finished reducing, taste to see if you need to adjust the amount of sweetness, saltiness, etc.
- Serve with your choice of pasta or even some good quality bread.
- Enjoy!
