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Gluten Free Low Carb Vegetarian Vegan Paleo

A roasted garlic and tomato sauce that is great as a salad dressing or warm with vegetable noodles. I've even used it as a pizza sauce.

This is loosely based on a Romesco sauce, which is a spanish sauce made with roasted peppers and ground nuts. Here I've simply roasted garlic and tomatoes, added a bit of chilli for a kick and used ground almonds for the texture. It's so easy to make that even the Chief Taster could make it. Well, if he knew where the roasting pans are kept in the kitchen. I must go through another orientation session with him...!

There is a LOT of garlic in this sauce, so probably not best to have on a first date or before an interview! Which reminds me of a bar that is in Soho, London called "Garlic & Shots". They are also in Stockholm and Palma, Mallorca if you are curious about visiting. Everything there has garlic in it. The drinks and the food. Even a garlic ice-cream! Garlic vodka too. The shot menu has about 101 items on it, which probably explains why the memory of going there is a bit hazy..ahem..!

This sauce will store for a week in the fridge and probably a bit longer but as I've never let it sit longer in our fridge as once I make it, we are eating this in different forms that week! I've put the nutritional information per tablespoon based on the whole sauce yielding about 15 tablespoons of sauce. If you want the total information for the batch, take my figures and multiply by 15. Maths and cooking, together at last!

Roasted garlic and tomato sauce

Angela Coleby

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Ingredients

4 to matoes cut in half
1 ½ garlic bulbs
100 g ground almonds
1 red chilli deseeded and chopped
2 tblspn red wine vinegar
6 tblspn olive oil
1 tspn salt
1 tspn black pepper

Instructions

Pre-heat the oven to 220C/425F degrees.
Cut the garlic bulbs in half and place in a roasting tin with the tomatoes. Drizzle with one tablespoon of the olive oil and season with half of the salt and pepper.
Roast in the oven for 1 ½ hours.
Remove from the oven and squeeze the garlic bulbs to remove the cooked pulp.
Remove any burnt tomato skins.
Heat 1 tablespoon of olive oil in a frying pan and gently cook the chilli for 1 minute.
Blend the tomatoes, garlic pulp and chillies (I use a hand blender but a food processor is fine too).
Add the ground almond, two tablespoon of red wine vinegar and the remaining olive oil.
Blend until well combined and season.
Eat and enjoy!