Found this recipe in Guardian Weekend. It was quite easy to make and it was a great base for a pasta sauce. Only problem is that you need to buy and carry home a lot of tomatoes. \ud83d\ude09
Two kilos of tomatoes fill up two oven trays so if you want to do more than 1 litre you need more trays.
Don’t worry if the sauce looks to watery, it is easy to reduce in the pan.<\/p>\n
Roast sieved tomatoes <\/b>Here’s the basic procedure, but do vary the amounts of garlic and herbs to suit your own taste. Makes about a litre.At least 2kg ripe, full-flavoured tomatoes – use different varieties and a mixture of sizes, all cut in half<\/b>2-3 garlic cloves, finely chopped<\/b>2 tbsp olive oil<\/b>Salt and freshly ground black pepper<\/b>A few sprigs fresh thyme and marjoram (optional, but preferable)<\/b>Preheat the oven to 180C\/350F\/gas mark 4. Arrange the tomato halves – tightly packed but not on top of each other – in an ovenproof dish. Mix the garlic with the oil and trickle evenly over the tomatoes. Season lightly with salt and pepper, and throw in the herbs, if using.Roast for 45-60 minutes, until the tomatoes are soft, pulpy and slightly charred. Rub the mixture through a fine sieve, discard the skins and seeds, and that’s it – your sauce is ready to use. Found this recipe in Guardian Weekend. It was quite easy to make and it was a great base for a…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220,223],"tags":[126],"class_list":["post-357","post","type-post","status-publish","format-standard","hentry","category-mains","category-pasta-mains","tag-pasta"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=357"}],"version-history":[{"count":1,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/357\/revisions"}],"predecessor-version":[{"id":549,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/357\/revisions\/549"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=357"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
From this article<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"