Step 1

Preheat oven to 160°C. Place tomatoes, cut-side up, in a large roasting pan. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until tender. Remove from oven. (Roasting the tomatoes draws out excess water and intensifies the flavour.)

Step 2

Meanwhile, heat the remaining oil in a large saucepan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens.

Step 3

Add the tomatoes and tomato paste to the onion mixture and cook, stirring, for 5 minutes or until well combined. Remove from heat and set aside for 5 minutes to cool slightly.

Step 4

Use a hand blender to blend until smooth. (Alternatively, place the tomato mixture in the bowl of a food process and process until smooth.)

Step 5

Taste and season with salt and pepper. Stir over low heat for 5 minutes or until hot. Serve immediately as desired or set aside for 15 minutes to cool, then store in an airtight container in the fridge or freezer.