Roasted Tomato Sauce for the Freezer

Ingredients

• 2kg ripe tomatoes, halved (no need to peel or deseed)
• 1 onion, roughly chopped
• 4 cloves garlic, unpeeled
• 1/4 cup olive oil
• 1 tsp salt
• A few sprigs of fresh basil or thyme, if you have it

Method

1. 1.Heat the oven to 200°C.
2. 2.Spread the tomatoes, onion and garlic cloves over one or two large oven trays, cut side up where it applies. Drizzle with olive oil and scatter over the salt.
3. 3.Roast for 45-50 minutes, until the tomatoes have collapsed and caught a little colour at the edges.
4. 4.Squeeze the softened garlic out of its skins and discard the skins. Tip everything, including any juices left on the tray, into a blender or food processor along with the basil or thyme.
5. 5.Blend to the texture you want: smooth for a pasta sauce, or pulse briefly for something chunkier.
6. 6.Cool completely, then ladle into freezer bags or containers in meal-sized portions and freeze flat.