Sunday
Slow-roast tomato & garlic sauce
The sauce I make in a big batch and live off all week — toast, eggs, pasta, soup base.
Pour cold water in the empty tin and add it to the tray. Trust me.
Method
- 01
Heat the oven to 150°C fan. Tip everything into a deep roasting tray — fresh tomatoes cut-side up, tins poured over, garlic heads nestled in, basil stems tucked under.
- 02
Drizzle with olive oil, scatter salt and sugar, and add a tin's worth of cold water (yes, swirl it in the empty tins first to catch the last of the tomato).
- 03
Roast for 2 to 2½ hours, until everything is jammy, blistered and the garlic is soft enough to squeeze from its skin.
- 04
Squeeze the garlic out of its papery skins back into the tray. Discard basil stems. Blitz with a stick blender to your preferred texture — I like it just barely smooth.
- 05
Stir in torn basil leaves. Keeps in the fridge for a week, freezes for 3 months.
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