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Roasted tomato pasta sauce

We proudly used our patio grown tomatoes for this recipe.  To get these tomatoes we had lovingly planted, nurtured, picked when green and ripened them in paper bags around the kitchen. As they were so special to us we had carefully rationed them to just a few at a time. Stupidly this meant we were suddenly left with a bowl full that were past their best - and so I thought I could use them in a pasta sauce.  I delegated this job to Mrs Doubtfire who did such a great job the three children ate all this pasta in one sitting! Although recipes often ask the cook to skin and deseed the tomatoes I find this very fiddly and I enjoy the taste with skin and seeds enough to make this job redundant.  
  • a glut of ripe tomatoes
  • 3 cloves of garlic, crushed
  • lots of fresh basil leaves, torn up
  • olive oil
  • 1 onion, very finely chopped
  • 4 anchovy fillets (optional)
  • splash of red wine (optional, and only if you have some that is no longer drinkable)
  • 1 tsp sugar
  • dollop cream (again, optional, only if you have some open in the fridge)
  1. Place the tomatoes with a kiss on a large roasting tray and drizzle with two of the cloves of garlic, a large handful of fresh basil leaves and some olive oil.  Roast in the oven for about 30-40 minutes or until soft and sweet looking. Remove from oven until needed.
  2. Gently fry the onion in a saucepan until golden. Add the anchovies if desired and stir till they 'dissolve'.  
  3. Add the roasted tomatoes, the remaining crushed clove of garlic, the remaining basil leaves, a little splash of red wine if you have any, sugar and reduce to a simmer.
  4. Allow to cook for about 20 minutes or so.  
  5. Allow to cool a little and then puree till smooth.  Add the cream if using.