Ingredients:

  • 5 lbs (2 kg) Ripe Plum (Roma) Tomatoes, halved lengthways
  • 1 large Yellow Onion (Approx. 200g), roughly chopped into 1-inch pieces
  • 8-10 large Garlic Cloves, peeled but left whole
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1 teaspoon (5g) Dried Oregano
  • 1 tablespoon (15g) Sea Salt, Flaky
  • 1 teaspoon (5g) Black Pepper, freshly cracked
  • 1 cup (40g) Fresh Basil Leaves, roughly chopped or torn
  • 1 tablespoon (15 ml) Red Wine Vinegar (Optional)

Instructions:

  1. Preheat the Oven: Set the oven to 180°C / 350°F (160°C fan/gas mark 4).
  2. Prep the Vegetables: Halve the tomatoes. Roughly chop the onion. Peel the garlic cloves, leaving them whole.
  3. Toss and Season: Place the tomatoes, onion chunks, and whole garlic cloves into a large roasting tray. Drizzle generously with olive oil. Sprinkle evenly with the salt, pepper, and dried oregano.
  4. Initial Roast: Place the tray into the preheated oven. Roast for 1 hour, stirring gently halfway through to ensure even caramelisation.
  5. Slow Roast: Reduce the heat slightly to 170°C / 325°F (150°C fan/gas mark 3). Continue roasting for another 45–60 minutes, or until the tomatoes are shrivelled, browned, and intensely fragrant.
  6. Cool Slightly: Remove the tray from the oven and let it cool on a rack for about 10 minutes.
  7. Transfer and Blend: Carefully transfer the roasted contents (including all the oil and caramelised bits) into a sturdy blender jug. Blend the mixture until smooth, or pulse briefly if you prefer a chunkier, more rustic texture.
  8. Adjust Seasoning: Return the sauce to a pot. Taste the sauce. Stir in the red wine vinegar (if using). Add a final pinch of salt or pepper if needed.
  9. Add Fresh Herbs: Remove the pot from the heat. Stir in the fresh, chopped basil. The residual heat will wilt the basil beautifully.
  10. Serve or Store: Use immediately, chill, or portion into airtight containers for freezing.