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Diana's Tomato Sauce
from Diana Dolman, HiL Rep., Headstone Allotments.

Forget those factory built sauces.

Make your own fresh sauce from your own home grown product.

Diana's Tomato Sauce
Diana's Tomato Sauce

2 lb/1 kg well-flavoured tomatoes, halved (leave cherry ones whole)
1 large onion, coarsely chopped
Up to 6 garlic cloves, unpeeled
2 tablespoons of olive oil
Fresh thyme
A splash of Balsamic vinegar
1 teaspoon of sugar
Salt and pepper


Arrange tomatoes, onion, garlic and thyme on baking tray and toss in the oil

Roast at 200 ° C (Mark 6) for about an hour, until the tomatoes are slightly black at the edges.

Allow to cool a little then squeeze garlic from its skin and discard the skin.

You can remove the tomato skins at this stage if you want.

Add the vinegar, sugar, and seasoning.

Now either whizz in a processor or break it down a bit with a spoon for a coarser sauce.

Serve with pasta or as a basis for casseroles.

Cooking Time:

1 hour to roast ingredients

15 minutes to finish sauce

Final Tips:

Make loads and freeze as ready made sauces.

If you’re short of time, just roast the tomatoes on their own with a little oil and freeze them. You can then add them to other ingredients later.

Published: 20th Jan 2012

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