Simple Roasted Tomato Sauce with Canned Tomatoes

I’m willing to bet you’ve got a couple of cans of tomatoes in your pantry right now. Just waiting, knowing they’ll be needed. Ready for action, versatile as hell.

Grab a couple of those cans or tins or whatever you call them, and open them.

Forget that you were supposed to pre-heat the oven. Do that now, to 190C.

Pour the contents into a baking dish – somewhere they can spread out. I do one can for 2-3 people, so adjust accordingly.

Roughly mash the tomatoes, especially if they are whole.

Pour over about a quarter of a cup of olive oil. More if you want. Don’t be shy.

Toss in a couple of sliced cloves of garlic. Go nuts!

Be a bit heavy-handed in the sprinkling of salt. Be lighter handed in the sprinkling of cracked black pepper. Throw in just a pinch of sugar.

Add some herbs if you got ‘em. I always add dried basil and oregano (strong flavours here please, people).

Little bit of onion? oh yeah, if you’ve got it. Diced fine.

Splash of red wine.

Mix all together.

Throw in the oven.

Sip the wine. Make some pasta or something to have with the sauce. It’s nice on pizza too.

20 minutes later, check the sauce. It should be bubbling, and starting to reduce and thicken. If it’s enough for you, grab it out and eat. If not, pop back in until thick, sweet, and full of flavour.

Cry and ring me and tell me it was so good you cried.

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