Ingredients
- 750 grams of Tomatoes
- 2 teaspoons of Sugar
- 2 tablespoons of Balsamic vinegar
- 3 Onions
- 6 cloves of unpeeled Garlic
- 3 tablespoons of Extra virgin olive oil
- 70 grams of Mutti Le Verdurine
- 1 handful of Fresh basil
- 1 litre of Vegetable stock
Directions
Steps
1 Done | Preheat your oven to 170°C/340°F. |
2 Done | Line a baking tray with greaseproof paper. |
3 Done | Cut the tomatoes in half and place them, cutting side up, on the baking tray. |
4 Done | Place the unpeeled garlic on the tray and sprinkle on the olive oil. |
5 Done | Put the tray in the middle of the oven and bake for around 45 minutes. |
6 Done | When the tomatoes are done, heat some oil in a large pot and saute the Mutti Le Verdurine for 3 minutes on low heat. |
7 Done | Bring to a boil and leave to simmer for around 10 minutes. |
8 Done | Note: If you can't find Mutti Le Verdurine, just use regular tomato paste! |