Dice 225 g/8 oz onion, 4 garlic cloves and 1 hot red chilli and scatter these over the tomatoes. Dress with more oil and return to the oven for 20-30 minutes more, until the tomatoes have shrunk and the onions browned. During this second roasting period, check at regular intervals to ensure that the tomatoes are not burning. If you allow them to burn you will make the sauce bitter and unpleasant.
Remove from the oven and, when cool, purée and sieve. Then pack in jars and film the surface with oil before storing. You can ring all kinds of changes to your sauce at the puréeing stage. Try adding anchovies or stoned black olives or basil.
© 1995 Alastair Little. All rights reserved.