Great way to use up a glut of tomatoes and freezes beautifully. Use with pasta, pizzas or to poach eggs in for a type of Shakshuka.

1.5 kg tomatoes. If cherry tomatoes leave whole, otherwise cut into 3 – 4 cm pieces.

1 onion, chopped into large pieces

8 – 10 cloves garlic peeled

4 – 6 tablespoons extra virgin olive oil

Salt and pepper to taste

1 Tsp Sugar or to taste

1. Preheat the oven to 220°C.
2. Place the tomatoes, shallots or onions, and garlic on a shallow sheet tray (if the edges are too high the mixture will steam not roast).
3. Toss with olive oil, and season with the salt and pepper to taste.
4. Place the tray in the oven, and roast until the tomatoes are wilted and lightly golden brown in some spots, 25 to 30 minutes.
5. Transfer the roasted tomatoes and vegetables to a large bowl and puree with a stick blender until smooth.
6. Strain the sauce through a sieve to remove any traces of skin.
7. Taste the sauce. Adjust the seasoning with additional salt and pepper and add a little sugar if needed.