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Pour tomatoes from cans into a large bowl and using your hands crush them the best you can. Peel garlic, chop it roughly and fry in oil briefly until fragrant, but not browned. (Don’t let it burn or your sauce will taste bitter!)
Add the crushed tomatoes to the pan with garlic and follow with all other ingredients. Mix well, cover with a lid and allow to simmer for about 20 min (30min if you added the red wine).
Adjust the seasoning with salt and pepper. Let it cool before liquidising and transferring it into a storage container.
Preheat oven to 200C (400F).
Remove core from washed tomatoes and slice them into wedges.
Peel garlic and crush it with the flat part of a knife blade.
Toss the sliced tomatoes and crushed garlic in oil, pour into an ovenproof pan and bake for 20 min.
Place the tomatoes, garlic and all the remaining ingredients in a food processor and liquidise. Pour the sauce into a pan and allow to simmer for about 15 min on a medium heat (25 min if you added the red wine).