Chef’s notes

My basic ingredients are tomatoes, garlic, onion, thyme, salt, pepper and olive oil. It’s not a problem if you don’t have one of them, other than tomatoes, and that’s the reason I didn’t even give quantities, because it’s very versatile. You can still add carrots, paprika, chilli, etc. For example, the uploaded pictures are from different occasions.

Ingredients

• Tomatoes
• Garlic
• Onion
• Thyme
• Salt
• Pepper
• Olive oil

Directions

1. Wash the vegetables, cut off whatever bad parts they might have, peel them whenever’s the case, and put everything on a deeper tray (or pan,…). If you use thyme, for example, pour olive oil over it because you need it cooked, not burned. Sprinkle some olive oil over it and put it in the oven at 180°C for 1 hour. If you have smaller tomatoes (cherry, San Marzano, etc.), keep an eye on them after 35 minutes.
2. Take the tray out, put the cooked vegetables in a blender, salt and pepper according to your taste, maybe a few basil leaves, and add some of the juice to obtain the desired consistency. Blend them well.
3. While you can use it like this, I prefer to pass it through a sieve. You’ll need a wooden spoon or something to help it get through the sieve but the result is worth the extra effort. Bon appétit !