Our garden has produced a giant crop of tomatoes this summer and I am struggling to get through them all! I have made this tomato pasta sauce twice now and find it is a great way to condense a few kilos of tomatoes and make a delicious dinner.
First up I cut in half about twenty tomatoes, poured over some olive oil and sprinkled on some garlic salt and pepper.
I popped this into a 180 degree C oven to roast for about 45 – 60 mins and had to restrain from eating the whole tray when I pulled them out!
After they had cooled a little I transferred the tomatoes to my trusty magic bullet, along with some fresh basil (also from the garden) and blitzed away.
The sauce was delicious slurped straight from the jug, tossed through hot pasta and we also used it as a sauce on some crumbed fish – very versatile indeed!
So that is the tomatoes taken care of – I now have a crop of beetroot ready for harvest – any ideas on how I can use this?
Have a great day,