Ingredients
- 24 ripe vine tomatoes
- 8 piquillo peppers
- 1 whole head of garlic
- 10tbs olive oil
- 3tbs tomato paste
- 2tbs caster sugar
- 1tbs dried chilli flakes
- Sea salt
- 3-4 sprigs flat parsley, chopped
- Preheat the oven to 120 degrees and line one large oven tray with tinfoil.
- Begin by halving the tomatoes and placing flat side up on the lined tray. Slice the peppers in half lengthways and carefully remove the stem and seeds, then place on the tray with the tomatoes. Find space for the whole garlic bulb on the tray as well.
- Place the olive oil, tomato paste, sugar, and chilli flakes in a bowl. Season well with sea salt and whisk together by hand to combine. Pour this dressing over the tomatoes and piquillo peppers and cook in the oven for four hours at 120 degrees until the tomatoes become leathery in texture and reduce in size.
- Once the tomatoes are like this, remove the tray from the oven. Using a serrated knife, carefully remove the base (thicker end) of the garlic bulb. Gently squeeze out the roasted garlic pulp into a blender. Then add the tomatoes, peppers and all the sauce and juices from the tray into the blender. Add some chopped parsley and blend. Check the seasoning and adjust with sea salt.
- Spoon the sauce into a large jar. It can be kept in the fridge for a few days.
- Reheat in a small pot when cooking your pasta, adding a little pasta water if needed, to loosen the sauce slightly.
