Wash, half and destem the tomatoes
Place them on a baking tray, cut side down. They’ll look like lots of little pac men!
Roast the tomatoes 15-20 minutes, until the skins are shrivelling and blackening. Don’t place them too low in the oven; you want them circa 6-8 inches below the heat.
Remove the tomatoes from the oven and peel the skins away, this is super easy they’ll come right off.
Cover the peeled tomatoes with the garlic infused olive oil, oregano and thyme. Mash them with a fork or a potato masher. Add the tomato puree and the remaining salt (½ tsp) and the paprika.
Transfer them into a pan with ½ cup water and 1 low fodmap stock, add to the boil then lower to a simmer add the olives and sun dried tomatoes, basil and cherry tomatoes (optional) and stir well to combine.
Enjoy!
Tomato & Basil Sauce
Ingredients
- 900 g tomatoes circa 10 medium
- 1 tbsp garlic infused olive oil goo
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp tomato puree
- 1 tsp ground paprika smoked, if you prefer
- 1 low fodmap stock cube
- ½ cup water
- 1 cup fresh chopped basil
- 16 black olives diced
- 4 sundried tomatoes diced
- 2 tsp balso balsamic vinegar
Instructions
- Wash, half and destem the tomatoes
- Place them on a baking tray, cut side down
- Roast the tomatoes for circa 20 minutes, until the skins are shrivelling and blackening
- Remove the tomatoes from the oven and peel the skins away
- Cover the peeled tomatoes with goo, oregano, thyme, tomato puree, the remaining (optional) salt (½ tsp) and the (smoked) paprika
- Mash with a fork or a potato masher
- Transfer into a pan with ½ cup water and 1 , add to the boil then lower to a simmer
- Add the balso, basil, olives, sun dried tomatoes and (optional) cherry tomatoes, stir well to combine.
- Simmer for ~ 15 minutes, stirring occasionally
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