This roasted vegetable sauce can be tossed through pasta or used as a savoury dipping sauce. 

Words: Nicola Galloway

Make this simple harvest sauce when tomatoes and courgettes are abundant in the garden or at farmers’ markets. The slow cooking intensifies the flavour and concentrates the water-dense produce. The result is a lovely thickened sauce that can be heated and tossed through pasta.

INGREDIENTS

4kg ripe tomatoes, cut into wedges
1kg courgettes, cut into 1cm rounds
2 red onions, sliced
small bunch fresh basil, torn
2 teaspoons salt
2 tablespoons olive oil

METHOD

Preheat oven to 160°C. Arrange the tomatoes, courgettes and onions on two large baking trays. Scatter each with basil and salt, and drizzle with olive oil.

Place in the oven and slow roast for 50 to 60 minutes until produce is tender. Cool a little then transfer to a large bowl and use a stick blender to purée.

Preserve using either the water-bath or open-pan preserving methods. Check lids are correctly sealed then store in a cool, dark pantry for up to 6 months. Once opened keep in the fridge and use within a week.

Makes 5 x 500ml jars

MORE HERE:

Grandma’s recipe for pickle success

Preserves 101: How to sterilize jars and preserve fruit for long-lasting jams, chutneys and sauces

Recipe: Michael Van de Elzen’s Twisted Courgette Wholemeal Pizza

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This is an extract from our special edition In Your Backyard: Living Lightly

In Your Backyard: Living Lightly is filled with practical advice on making small steps to a lighter footprint. Order online here.