I’m sure that this recipe isn’t breaking any new ground. I’m sure that variations of it appear all over the place. When I made this up I was free-styling, with a memory of having followed a recipe by Stephanie Alexander from The Cook’s Companion once before. But this what I came up with. It is delicious with pasta or as a base for pizza. I have three containers in the freezer. Posher people than I probably peel the tomatoes or use a food mill to get rid of the skin. Life’s too short – I just stick the hand blender in.
Roast Tomato and Thyme Sauce
1kg of tomatoes – halved
1 brown onion – sliced
6 garlic cloves – peeled – or more if you like it that way
8-ish springs of thyme – remove leaves by pinching stem between fingers and running them down stem
ground pepper – few grinds
salt – two large pinches
brown sugar – two large pinches
olive oil – few lugs
Lay tomatoes cut side up in a single layer in baking dish. Scatter, sprinkle, grind or glug everything else over the top. Baked in moderate (180 degree Celsius) for about an hour or until tomatoes collapsing.
Allow to cool slightly. Transfer to blender or container with which you can use a hand blender and blend until smooth.