Ingredients:
810 g whole tomatoes ( large tin)
1 large onions, peeled and cut into wedges
2 garlic cloves, sliced
4 -6 anchovies
1 teaspoon sea salt
1 teaspoon sugar
1/4 cup olive oil
1/2 cup water
Directions:
Have your oven hot and preheated to 180 C.
Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.
Sprinkle over sea salt and sugar.
Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.
Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water.
Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.
Servings: 4
Time preparation: 10 min.
Time total: 100 min.