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Fire roasted tomato sauce

April 12, 2011 By JJ 1 Comment

Pasta and sauce

So I like pasta shaped like stuff other than pasta – no, not THAT kind, get your head out of the gutter!  This kind:

Pasta-algar fullkorn

Pasta shaped like Swedish elk heads – could you resist?? They also tend to look like angels or crabs depending on the angle and current mindset of the observer.

Even better they are wholemeal and organic….you’d never guess they are from Ikea…huh? Really, hence the nationality of the elk. But more to the point…they quickly made friends with a bag of organic plum tomatoes that were on sale due to being just at [slightly past…] their use by date.

This was just about the easiest tomato sauce I have ever made – I cut out the dodgy bits, roasted them under the griller and blitzed them into sauce.  Unreal. Go, make some now.

Elk for dinner - sort of!

Fire roasted tomato sauce

Ingredients:

8 plum tomatoes
1-2 cloves garlic – skins on
olive oil
sea salt and cracked pepper
pinch oregano, basil, thyme, chilli flakes etc as you desire

Under 100 words:

Roast tomatoes and garlic. Puree with seasonings. Heat and serve over pasta.

Method:

Cut out cores of tomatoes, slice in half length-ways.  Place on a baking sheet with cut sides up [my pan has seen better days so I line it with aluminum foil to catch the juices] and toss in a couple garlic cloves with the skins still on. Drizzle or spray with a little olive oil, sprinkle with sea salt and fresh cracked pepper.

Roast under griller [broiler] on medium to medium-high for 10-15 mins – keep an eye on the tomatoes so they don’t burn, but just char a bit.

Squeeze garlic out of the skins and using a hand blender or a food processor blitz with the tomatoes till smooth – make sure to pour in any juice left on the pan and leave the skins on the tomatoes. Add spices and stir through. Freeze for later or heat and serve.

Yield – 2 servings, about 1 cup of sauce. Can be doubled or tripled as needed

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Filed Under: All Posts, Food, RecipeBox Tagged With: Dairy Free, Dinner, Gluten Free, Lunch, Pasta, Sauces, Summer, Tomato, Vegan, Vegetarian

Comments

  1. brenda says

    April 13, 2011 at 12:33 pm

    They looked like angels to me…and made me hungry!!!

    Reply

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My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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Setup inspired by the amazing @hughstewart_ 
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Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
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Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
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* active dry yeast
* kosher salt
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