Wednesday 4.15pm
Keriann has sent me a recipe for roast tomato sauce, which I have not tried yet but will soon ( Nicola’s tomato crop is ripening like crazy at the moment ) In the meantime here is a quick and easy roast tomato sauce that I make quite often. Great for tomatoes in the fridge that have just gone past their best. Put the oven on to its hottest.
- Then in an oven proof bowl put –
- a handful of tomatoes, cherry left whole, bigger ones cut into chunks
- a clove of garlic peeled and squashed
- a bunch of thyme
- and salt and pepper
Mix a tablespoon or so of olive oil through and bung in the oven.
Twenty minutes to half an hour later when the tomato skins are blackening and the kitchen smells like a Mediterranean holiday, take the bowl out and push the whole lot through a sieve into another bowl.
Makes a great soup mixed with carrot soup or with pasta it becomes more of a coating or glaze than a sauce. It would also make a cool salad dressing I should think with some lemon juice added perhaps.
Talking of pasta I used to always add it to spaghetti when I did most of the cooking and Nicola worked. Later on, when positions were reversed the kids asked – why does mum’s plain pasta not taste the same as peter’s ? It is an idea if you worry about such things as why kids don’t eat vegetables ( I don’t )
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