Ingredients
- 1 tablespoon olive oil
- 2 kg tomatoes
- Olive oil spray
- 1 brown onion, finely diced
- 4 garlic cloves, minced
- 1 cup warm water
- 2 tablespoons fresh oregano, chopped
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh basil, chopped
- 1 tablespoon thyme
- ½ teaspoon cracked pepper
- ½ cup red wine
Method
Step 1
Preheat oven to 180 °C.
Step 2
Line 2 large baking trays with baking paper. Grease with olive oil.
Step 3
Slice the tomatoes in half and arrange cut side down on baking trays.
Step 4
Roast for 15 minutes or until tomato skin is slightly charred.
Step 5
Remove from the oven and let cool.
Step 6
Once cool, remove and discard the skin. Set tomatoes aside.
Step 7
In a large, deep pot over medium heat spray with olive oil, add onion and garlic and stir-fry for 2-3 minutes.
Step 8
Add tomatoes and mash with a potato masher to break the tomatoes up, then add in water.
Step 9
Simmer until liquid begins to reduce, about 30 minutes. Stir in oregano, parsley, basil, thyme, cracked pepper and red wine and simmer for a further 10-15 minutes.
Step 10
Remove from the heat and allow to cool.
Step 11
Once cooled, add to the food processor or use a stick blender and process gently.
