Roasted Sungold Tomato Sauce

Step 1

Preheat oven to 400°F.

Step 2

Place tomatoes in a baking dish and coat with olive oil. Roast for about 30 minutes, until tomato skins have split.

Step 3

Meanwhile, heat a couple tbsp of olive oil in a large sauce pot over medium high heat. Add onion and garlic and fry for a few minutes, until translucent. Add zucchini and continue frying. Lower the heat and stir occasionally.

Step 4

When the tomatoes are ready, add them to the sauce pot. Add remaining ingredients and stir well. Increase heat until the sauce starts to boil, then simmer on low for 30 minutes.

Step 5

After 30 minutes, ladle most or all of the sauce into a blender. Blend until well combined, then return the sauce to the pot. Keep the sauce warm while you prepare pasta, or let cool for storage in the fridge or freezer.