Easy roasted tomato sauce

I recently heard a radio interview with Diana Henry, an irish food writer (you can listen to the interview here). Catching her interview on my way to work was one of those happy coincidences, and I actually wished my work commute was longer so that I could have listened to it all.

She talked very frankly about how her love of food started with good irish food and how that love flourished when she lived in London and Paris.

She was very frank and humble about constantly learning about new foods and trends as a food writer and I identified with so many of her views.

Especially when she talked about the fetishisation of certain food, a word that I will be using very often from now on. A trend she says she doesn’t understand. And neither do I.

Example in point: avocado on toast. Two years ago no one was doing it, now everyone is. 

So I stay away from avocado. I was never big on it and I would feel like a huge hypocrite if I started jumping on the bandwagon.

Food, just like fashion, should be about knowing what suits you rather than throwing all the trends in. To me cooking is about enjoyment and nourishment, and that often involves simple, everyday ingredients that create something exciting in my kitchen, it shouldn’t be about showing off latest trends.

Sometimes I almost fall into that trap (must cook with watermelon!), but often that wouldnt fit with my day to day life. This tomato sauce features at least once a week

I make this tomato sauce at least once a week at home so I can’t believe I have never shared the recipe before.

So never get the bottled stuff, this is healthier and tastier. And trust me, so easy.

Now there’s a few different ways to make tomato sauce, the most traditional being boiling your tomatoes first then peeling the skin, before blending them. Some people don’t like the skin in the sauce so they will choose this step. But if you have a good blender you don’t have to go through all that trouble.

600g medium sized good quality tomatoes 

4 cloves of garlic

2 tbsp olive oil 

1 tbsp black peppercorns 

1 tsp rock salt

2 tbsp dried oregano

2 tbsp of bouillon stock

50 ml white wine

Pinch of sugar