I cut the tomatoes in half and laid them with their skins on the pan and the cut side facing up. This helped them to roast, which intensifies the flavour, instead of stewing in their juices. I added some red onion, basil, laid rosemary on top and drizzled with olive oil. I roasted them for about an hour at 180 C.
When they cooled down I whizzed them up in my blender cup. This incorporates air which makes the sauce look kinda pink, but I think if I used my mouli the sauce would be more red.
I just poured this into 250mL jars, and froze it, ready to pull out during the winter. Simple!
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