Prep Time | 5 Minutes |
Cook Time | 3 Hours |
Servings | Litres |
Ingredients
- 2 kg Tomatoes Vine-ripened is best
- 2 head Garlic Cloves
- 3 tablespoons Olive Oil
- 3 tablespoons Red Wine Vinegar
- 15 grams Basil Leaves
- 15 grams Oregano Leaves
Ingredients
| |
Instructions
- Place tomatoes in a roasting pan with a the garlic, unpeeled. Drizzle with oil and red wine vinegar. Season and sprinkle with the basil and oregano.
- Bake at 180 degrees C for 1 - 1 1/4 hours or until the tomatoes collapse. Cool.
- Squeeze out garlic and discard skins. Blend until smooth. Store in sterilised jars in the fridge for up to 1 week or freeze in sealable bags or air tight containers for up to 3 months.
Recipe Notes
Make this your own by adding other "flavours" etc. I used sun dried tomatoes (approx 1/2 cup), fresh basil and oregano to mine before baking. I also added my tray to the smoker, and cooked at 170 degrees C for approx 2 hours.
Source : Coles Magazine ( #colesmag )
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