makes 1.2 litres ( 4 x 300 ml servings – 117 calories per serving )
1 kg salad tomatoes
2 small red onions ( or 1 medium), thickly sliced
2 large red peppers, cut into large chunks
2 sprigs of fresh rosemary
half a cup of good handful of fresh lemon-thyme
1 tablespoon of olive oil
generous pinch of coarse sea salt
1 teaspoon maple syrup (optional)
Preheat oven to 200 degrees Celcius.
Wash and quarter tomatoes. Place in roasting tray with onion, herbs, oil & salt
Roast for approx 1 hour *time will vary if you have fan assisted oven. Keep an eye as you don’t want it to be charred. Nice and juicy with a few roasted edges. You will find quite a bit of juice in tray… that’s spot on!! Don’t panic or chuck it, we’ll be adding it to the blender.
In a separate roasting tray, place peppers skin side up and place in oven. (In oven at the same time as tomatoes)
Peppers can be left to roast a little more. The skin can be allowed to become black as the skin will be removed – leaving us with the lovely sweet flesh and a mild roasted flavour.
When done, remove from oven and use tongs to pick pieces up and placing it inside a sealable plastic bag – sandwich bag will work well. Once a little cooled, remove from bag and peel blackened skin away from flesh. Et voila…. easy stuff!
Tomatoes & Peppers should cool a little before adding it to the blender. If you don’t have a jug style blender, pop everything in a pot and use a stick blender.
There should be no need to add extra fluids. The consistency will be perfect, but if not, add small amount of water at a time.
Season to taste. You may want to add a little sugar or maple syrup to reduce the tartness.