Method

• Preheat oven to180C Wash the tomatoes briefly in cold water and pat dry
• Cut the large tomatoes in half and place all the tomatoes in a roasting dish, cut side up, sprinkle over the salt, pepper and sugar
• Drizzle over the oil and scatter over the herbs
• If using your own tomatoes push a small piece of the stalk into the sauce for extra flavour (optional)
• Roast the tomatoes for at least an hour or until the tomatoes are completely pulpy, soft and giving of a rich tomato aroma
• Remove and allow to cool
• When safe enough to handle spoon mixture into a sieve or pass through a mouli
• The idea is to pass the flesh and juice and discard the seeds and skin
• You will end up with a large bowl of tomato pulp
• If you find your sauce is extra juicy put it into a pot and reduce over moderate heat until required consistency
• The sauce is now ready to use
• It will last in the fridge for up to a week and freezes very well