Tomato Sauce for Pasta

Last year I discovered a great fresh tomato sauce recipe in Stephanie Alexander's The Cooks Companion. I have adapted it a little to suit me. I make 2kg batches at a time and freeze it 250ml and 500ml containers for use later in the year. It is perfect with gnocchi or cannelloni and makes a great soup if you add a cup of homemade chicken stock and some nice sourdough bread ripped up. Also perfect for little monsters who like plain pasta with tomato sauce.



2kg ripe tomatoes, quartered
4 onions, sliced
8 cloves garlic, sliced
good splash of olive oil
salt and pepper
fresh oregano
fresh basil

In a large roasting dish tumble tomatoes, onion, garlic, oregano, salt pepper and olive oil together well. Cover tightly and roast for about 2 hours on 180* or until tomatoes have collapsed and onions look soft. Pour into a large pot and gently puree with a hand blender- don't overdo it or the sauce will lose it's texture. Mix through some finely chopped basil and check seasoning for taste.