Tomato sauce with roasted vegetables

Ingredients for 8 servings:

• 1 kg tomatoes, very ripe (large and small)
• 2 carrots
• 1 bell pepper(s), red
• 3 onions, red
• 3 cloves garlic
• 1 spring onion(s)
• 1 tsp salt
• 1 tbsp brown sugar
• some oil
• 1 bouquet garni (garden herbs, e.g. rosemary, basil, oregano, savory…)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

made from fresh ingredients

First, prepare the roasted vegetables. Wash the carrots, peppers, onions, and the smaller tomatoes (about a quarter of the total amount of tomatoes), peel if necessary, and cut into pieces (preferably smaller carrots than the rest!). Place the vegetables in a casserole dish, toss with oil, and bake in the oven for about 30-40 minutes. Turn occasionally to ensure everything gets an even color and roasted flavor. Meanwhile, wash the other tomatoes, chop roughly, and place them in a saucepan with the garlic, spring onions, salt, sugar, and the herbs. No need to add any water; enough liquid will develop during cooking! Let everything simmer gently, and after 10 minutes, add the roasted vegetables. Simmer for another 10 minutes, discarding any larger pieces of herbs. Blend everything with a hand blender until the desired consistency is reached, seasoning to taste. Use immediately or store in jars while still hot. Makes approx. 4 glasses of 400ml each.