Rich Tomato Sauce
Serve over combined pasta and chicken, grilled or pan-fried chicken.
Serves: 8 to 12
  • 10 medium ripe Roma tomatoes, halved lengthways
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tsp packed brown sugar
  1. Grease a wire rack and place on a baking sheet lined with parchment paper.
  2. Preheat the oven to 350°F (180°C).
  3. Place the tomatoes, cut side up, on the prepared rack.
  4. Sprinkle with salt and pepper.
  5. Bake in the preheated oven for about 2 hours or until wilted and lightly browned.
  6. Put into a food processor.
  7. Heat the oil in a large frying pan.
  8. Add the onion and garlic and cook, stirring occasionally for about 5 minutes or until the onion is softened.
  9. Add to the tomatoes.
  10. Add the remaining ingredients and process until almost smooth.
Make Ahead: This sauce can be made 3 days ahead and stored in an airtight container in the refrigerator or freeze for up to 3 months.

Makes about 3 cups.