Roasted Tomato Sauce

From Ross Dobson. Very yummy and easy tomato sauce, if you like throw in some (50g) baby spinach after processing. I successfully made this without the oil, just replaced it with water.

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 810  g whole tomatoes (large tin)
• 1  large onion, 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

1. Have your oven hot and preheated to 180°C.
2. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.
3. Sprinkle over sea salt and sugar.
4. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.
5. 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.
6. 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.