Roasted Tomato Sauce

• whole tomatoes (large tin)↗810 g
• large onion, peeled and cut into wedges↗1
• garlic cloves, sliced↗2
• anchovies↗4 -6
• sea salt↗1 teaspoon
• sugar↗1 teaspoon
• olive oil↗1⁄4 cup
• water↗1⁄2 cup

Step-by-step instructions

1. 1

   Have your oven hot and preheated to 180°C.

2. 2

   Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.

3. 3

   Sprinkle over sea salt and sugar.

4. 4

   Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.

5. 5

   Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water.

6. 6

   Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.