Roasted, sun dried and chopped tomato sauce

This sauce takes a little time to make, but the end result is so
worth it.

TIP Add some chilli flakes for a kick, some raw prawns three
minutes before the sauce finishes or pour the sauce over a
meatloaf.

Serves 4

1 tin of chopped tomatoes (Mutti)
8 ripe medium tomatoes
2 tbs of sun dried tomatoes in oil ( waitrose intensely rich)
1 small glass of white wine
1 medium carrot, roughly chopped
1 stick of celery, roughly chopped
1/2 onion, chopped
3 cloves of garlic, peeled
18 tbs olive oil
salt and pepper

Pre heat the oven to 140 degrees

Halve the tomatoes, place on a baking sheet and drizzle with 6tbs
of the olive oil. Sprinkle over sea salt and pepper.
Roast for an hour.

Place the carrot, celery and onion into a small processor or
nutribullit. Pour in 6tbs of the oil and blitz till you
have a smooth cream.

heat the rest of the oil in a saucepan and gently fry
the garlic cloves for a minute before adding the blitzed
vegetables. Cook on a low heat for ten minutes and then add
the chopped and roasted tomatoes, the white wine and season. Place
a lid or some foil on top and cook for an hour on the lowest heat,
stirring occasionally.

Make a smooth sauce by using a soup
stick or a blender. If serving pasta, be very
generous with some grated pecorino.