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Annabel Langbein: The Free Range Cook: Through The Seasons


Harvest Tomato Sauce

Harvest Sauce

This incredibly useful sauce is great tossed through pasta, as a base for soup, added to casseroles and pan sauces, and spread onto bread with cheese for a simple lunch snack.

Prep time 15 mins
Cook time  2 hours
Makes  about 3 cups

1.5kg tomatoes, cored and cut into wedges
2 red capsicums, deseeded and cut into eighths
1 large onion, cut into thin wedges
4 cloves garlic, peeled
1 tsp chopped rosemary leaves
Optional: 1 small chilli, seeded and chopped
1/4 cup tomato paste
2 tbsp sugar
2 tbsp olive oil
1 tsp salt
freshly ground black pepper

Preheat your oven to 160C/320F.

Prepare all the vegetables and place in a large roasting dish or two lined with baking paper. The vegetables need to be in a single layer so they roast and caramelise rather than stew.

Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and black pepper. Spoon this mixture over the sliced vegetables and stir through to coat evenly.

Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.

Allow the sauce to cool and purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the puréed sauce to a boil and while very hot pour into sterilised jars and seal immediately. Sealed jars will keep for months in the pantry.