Roasted tomato sauce from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • MilduraSO on September 13, 2020

    I roasted my tomatoes for about an hour and a half to get them really jammy. I also roasted a whole head of garlic in foil for about 50 minutes and added it to the sauce rather than crush a few cloves as instructed (worried about burning). The sauce was a bit too acidic even with some sugar so I used a half teaspoon of baking soda to take the edge off. The final result was great.

  • FJT on April 12, 2016

    Easy to make and great flavour. I was far to lazy to sieve the tomatoes after roasting - I simply popped the skins off and used my immersion blender to create a sauce. Worked a treat.

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