1. Have your oven hot and preheated to 180°C. 2. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top. 3. Sprinkle over sea salt and sugar. 4. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes. 5. Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water. 6. Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use. ---------------------------------------------------------------------------
Nutrition
Ingredients
