Ingredients

500g cherry tomatoes, cut in half
3-4 garlic cloves, thinly sliced
500g tomato passata
1 tablespoon thyme spiced olive oil
2 tablespoon garlic-chili spiced olive oil
1 large red onion, coarsely chopped
Fresh or dried thyme
Salt and pepper

Method

Preheat the oven to 150 degrees C. Line a baking tray with aluminum foil.

In a large bowl toss together the tomato halves, garlic slivers, thyme spiced oil and a pinch of salt. Spread out on the baking tray and bake in the oven for 40-45 minutes. Keep an eye on the tomatoes and if required reduce the heat if they start to get too brown.

In a large pot pour in the passata and the garlic spiced olive oil. Bring to a simmer, then add onions and roasted tomatoes, including garlic, into the mixture.

Simmer for 15-20 minutes until the onions softened and the sauce thickens. Sprinkle with thyme, salt and pepper to taste.

Notes:

• If you are planning on storing the tomato sauce in jars, pour in sterilized jars 
• If you are planning to freeze the sauce in Ziploc bags, allow the sauce to cool completely before pouring it in the bags.