Tonight I wanted a quick and easy dinner. So let me share this beaut with you.

It's versatile. You can cook it for longer to make a rich tomato ketchup.

It is an amazing pasta sauce.

You'll need 3 handfuls of tomatoes of your choice. A couple of pieces of garlic skinned, and left whole. 1 large red onion skinned and chopped into quarters.  A good glug of good quality olive oil. Salt and pepper to season. Sprinkle of mixed herbs.

Add half a chilli for a spicy version, a little of squeeze of lemon before serving if adding chilli will make this really zingy and fresh!


Roast in a hot oven for around 30 mins. Keep it moving so it doesn't burn.

Blend up in a food processor or blender. Serve with pasta or whatever you fancy.

I served mine with courgette noodles, basil and olives.

Works great with fresh basil and a splash of balsamic vinegar (not if you've made the chilli lemon version).

Will keep for around 1 week in the fridge. Can be frozen for up to a month.