This is ‘happy Italian food’ because the roasting of the tomatoes intensifies their aroma and taste, producing a sauce that explodes with flavour. It’s also creamy, tangy, galicky, fruity and did we mention delicious? And versatile? You can serve it as a sauce or condiment with anything you fancy from gnocchi (dumplings), polenta, pasta, meat, chicken, fish and our best, over toasted ciabatta topped with a poached egg and cheese shavings for a fabulous brunch.
Place the tomatoes, garlic and onions in a large baking dish and season to taste (rather liberally then lightly) with salt, pepper and sugar. Drizzle with oil and roast (undisturbed) for 40 - 60 minutes at 190 ºC or until nicely caramelized. Remove from oven and allow to cool down a bit.
Process the vegetables (with the pan juices) in a processor or with a stick blender in a large bowl until smooth then transfer to a saucepan.
Bring to a gentle boil then add the tomato paste and cream. Cook uncovered, stirring very often, until it has reduced and thickened even more to your liking.
Stir in herbs, taste then add more seasoning if you like: salt, pepper and sugar even a fresh addition of crushed garlic.
Serve as a sauce or condiment with your favourite meal.
Yields 6 – 8 portions
As always, this recipe calls for your personal flair. Add as much garlic, salt and sugar as you like and you can even add chili if you like a bite. It can also be the basis for a rich tomato stew or bredie and can even be thinned down with stock to be a rich, flavoursome soup.