Makes approximately 600g of sauce
1.2kg of medium sized on vine tomatoes
4 garlic cloves, roughly chopped
2 tsp sugar
2 tbsp sun-dried tomato puree
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
a large handful of basil leaves, torn
salt & pepper
Preheat the oven to 190°C. Halve the tomatoes and place them in a large roasting tin, cut side up. Press the chopped garlic pieces into the tomato halves. Sprinkle over the sugar. Dot with the sun-dried tomato paste, season and drizzle over the balsamic vinegar and olive oil.
Roast in the oven for an hour until soft and slightly charred in places. Stir the basil leaves through and crush the tomato mixture with a fork to form a sauce.