[tagwex]

There is a little prep work in the ‘recipe’ below, but nothing too onerous, and it’s a fantastically versatile and delicious sauce to have in the freezer.

The basic idea is to bake the tomatoes for 45 minutes in a baking tray with a few other bits and pieces and then blitz them into a sauce for freezing.

We use this sauce as a base for pizzas, pastas, stews, casseroles and soups. It’s even flavourful enough to be used by itself as a soup.

Heat the oven to 180 degrees Celsius.

Remove the stalks from the tomatoes. You can chop the bigger ones in halves or quarters, but smaller cherry tomatoes can be thrown in whole. Throw them in to a baking tray as you chop.

Roughly chop a medium sized courgette and 2-3 peeled garlic cloves and add them to the tray too. Add a sprig of herbs – rosemary and thyme are ideal – and a splash of olive oil.

Season really well with lots of sea salt and freshly ground pepper.

Bake in the oven for 45 minutes. Use a hand blender to blitz it all down to a sauce consistency.

To save time, I often blitz it right there in the baking tray but it can be a little messy so maybe better to transfer to a saucepan first.

Leave to cool completely and then pour in to Tupperware containers or freezer bags to put in the freezer.

[Ado 2]

Thank you. I didnt grow tomatoes this year as my friends have a glut of them so I will def be doing this recipe.

[Sue Deacon]

That sounds good, and less labour intensive than the method I use. Much better to let the oven do the work than stand over a hob with a saucepan, checking it doesn't boil over/dry. Bet the flavour is better. Take THAT Jamie Oliver recipe!

[tagwex]

My pizzas are legendary!