HairyHeaven
Senior Member
A great way to use up a few tomatoes without having to make a huge batch of sauce
Ingredients:
Large tomatoes - however many you have
1 medium sized garlic clove for every two tomatoes
1/4 onion for every two tomatoes
Fresh basil leaves, salt & pepper, olive oil
Preheat a moderately hot oven (200C / 390F / Gas mark 5.5)
Cut tomatoes in half & put in a baking tray
Remove skin from garlic & bruise cloves, dice onion, and scatter both around tomatoes.
Season tomatoes, drizzle with olive oil and scatter with some fresh basil leaves
Bake for 45 mins until tomato skin is blistered. Remove from oven & leave to cool for about 30 mins
Squish everything through a mouli / strainer (be careful of the splatter). You may want to do this twice depending on if you want some chunky bits or not
Either use straight away (such as in this ragu), or put into sterilized jars for later use.
As a note, I used 5 large tomatoes which yielded about a cup (it's a big bowl, and there's a fair bit of splatter)
Ingredients:
Large tomatoes - however many you have
1 medium sized garlic clove for every two tomatoes
1/4 onion for every two tomatoes
Fresh basil leaves, salt & pepper, olive oil
Preheat a moderately hot oven (200C / 390F / Gas mark 5.5)
Cut tomatoes in half & put in a baking tray
Remove skin from garlic & bruise cloves, dice onion, and scatter both around tomatoes.
Season tomatoes, drizzle with olive oil and scatter with some fresh basil leaves
Bake for 45 mins until tomato skin is blistered. Remove from oven & leave to cool for about 30 mins
Squish everything through a mouli / strainer (be careful of the splatter). You may want to do this twice depending on if you want some chunky bits or not
Either use straight away (such as in this ragu), or put into sterilized jars for later use.
As a note, I used 5 large tomatoes which yielded about a cup (it's a big bowl, and there's a fair bit of splatter)
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