I have always wanted to try this sauce and as I’m trying to eat less meat and more veges, this HARVEST TOMATO SAUCE is perfect. Super easy to make.
I’ve had it with brown rice, salsa verde (recipe to follow) and soft goat curd. Yum!
The recipe is from Annabel Langbein’s cookbbok “The Free Range Cook”. Of all her cookbooks, this is my favourite with still plenty to try.
1.5kg tomatoes, cored and cut into wedges
2 red capsicums, deseeded and cut into eights
1 large onion, cut into thin wedges
4 cloves garlic, peeled
1 tsp chopped rosemary leaves
1 small chilli, seeded and chopped (optional)
1/4 cup tomato paste
2 tbsp sugar
2 tbsp extra virgin olive oil
1 tsp salt
ground black pepper
- Preheat oven to 160°C. Prepare the tomatoes, capsicums and onion and place them in a large roasting dish lined with baking paper. They need to be in a single layer so they roast and caramelise rather than stew, so use two roasting dishes if necessary.
- Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly.
- Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.
- Allow the vegetables to cool then purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the puréed sauce to a boil and while it is very hot, pour into sterilised jars. Cover then seal. Sealed jars will keep for months in the pantry.
I cooked the sauce for 3 hours to get the veges soft and I didn’t have a single layer of veges, I put everything in one dish. I didn’t chop the rosemary but added the whole sprigs.
And I didn’t purée the sauce at the end, it looked so nice like this, all chunky and smelling beautiful!
Annabel Langbein says ” this incredibly useful sauce is great tossed through pasta, as a base for soup, added to casseroles and pan sauces, and spread onto bread with cheese for a simple lunch snack. It’s brilliant with meatballs and a taste base for one of my favourite mussel dish, Steamed Mussels with Creamy Harvest Sauce”.