This tomato sauce will be smeared on pizzas, dolloped into casseroles, flipped through pasta and simmered with mince.
|2kg mixed tomatoes|
|4 small onions, peeled and roughly chopped|
|8 cloves garlic, peeled and quartered|
|2 bay leaves|
|3 small sprigs of rosemary tips|
|1 cup malt vinegar|
|2 Tbsp honey or brown sugar|
|1 Tbsp salt|
NEED TO KNOW
|Type of dish||Sauces and dressings|
|Cooking time||1 - 2 hours|
|1. Preheat the oven to 220ºC. Place everything in a large roasting pan and roast for 45 minutes to 1 hour. (It will look odd and liquidy, with browned skins on the uppermost tomatoes.)
2. Stir together well, mushing the tomatoes and bits of garlic as you go. Return to the oven for another 30 minutes.
3. Spoon hot into hot clean jars and seal, or cool and spoon into containers to freeze.
- Sunday Star Times
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