Roasted tomato and chilli sauce

This is one of the most versatile sauces I’ve ever made, not to mention one of the easiest to create. Great with spaghetti and a fine partner to most fish and chicken dishes. Drizzle on omelettes or scrambled eggs. Pour into a jar for a lovely homemade edible gift.

TIP If you don’t like too much heat, substitute the scotch bonnet for a milder chilli or a sprinkle of paprika.

Make a large quantity and freeze half.

serves 8
Pre heat the oven to 160o

12 ripe beef tomatoes
1 head of garlic
8 tbs grated pecorino
1 large glass of dry white wine
12 tsp of olive oil
4 tbs of soured cream
1 tsp of sea salt
1 scotch bonnet

Remove the stalks from the tomatoes and cut them in half.
Arrange in a roasting tin and pour over the oil and wine. Slice the top off the garlic and place in the tin, head side down.
Put the chilli under a tomato and sprinkle the tomatoes with the salt.
Roast for an hour and then let cool. Squeeze the garlic into a blender and add the tomatoes and all the juice. Stir in the cheese and sour cream and blitz till very smooth.