Savoury & Style

When I’ve got a bit of extra time I love making this sauce. It’s actually really easy and the flavour from roasting the vegetables will take your pasta, pizza or whatever you’re pairing it with, to the next level. I usually line a baking sheet with parchment for easy cleanup. Once blended, the sauce is a beautiful rosé colour without adding an ounce of cream. Yield approximately 4 cups

Total cooking time: 1 hour

Preheat oven to 375

6 large plum tomatoes washed and quartered

1 onion roughly chopped

2-3 cloves of garlic chopped

2 tbsp olive oil

2 tsp kosher salt

2 tbsp dry oregano

1/2 tsp ground pepper

1/4 tsp chilli flakes

1/2 cup white or red wine

1 tsp sugar

On a parchment lined baking tray toss tomatoes, onion, garlic, olive oil and seasonings. Bake for 45 minutes. Remove from oven and let cool for at least 10 minutes. Put all the roasted veggies in a blender and pulse until smooth.

Pour into a medium sized saucepan and add wine and sugar. Bring to a boil on medium heat. Turn down to low and simmer for 10 minutes. Enjoy!