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.
From this:
To this:
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,
Andy
