How to make easy roasted tomato sauce

Ingredients

• 2 kg approximately 4lb ripe tomatoes (I use a mixture and like to roast them with the vines) (Quartered or roughly chopped)
• 2-3 tablespoons olive oil
• 4-6 garlic cloves (peeled (I don't bother chopping the garlic as it will get blended with the sauce))
• 2 sprigs fresh rosemary
• small handful fresh thyme leaves
• ½ teaspoon chilli flakes/red pepper flakes
• 1 teaspoon salt
• black pepper to taste
• 2 red onions (finely chopped)
• 2-3 garlic cloves (thinly sliced)
• salt & pepper (to taste)
• 1-2 teaspoons sugar (optional)
• ½-1 cup vegetable stock

Instructions

• Pre-heat the oven to 390°F/200ºC.
• Place the tomatoes in a roasting tray then add the olive oil and flavourings.
• Mix to combine.
• Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
• Remove and set aside.
• Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
• Add the garlic and allow to saute for a minute before adding the roasted tomatoes.
• Add the sugar (if using) then pour in the stock.
• Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
• At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
• Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.