This batch was bound for a pasta and for salads. If you are slow roasting tomatoes purely for a salad, you can also add a splash of balsamic vinegar with the olive oil for a more intense flavour. Because I like to use my slow roasted tomatoes for multiple uses, I generally don’t use balsamic like many other people do as it taints the flavour of my stews. 

If you are looking for a bit of tomato inspo check out my slow cooked Beef & Red Wine Ragu . It’s my favourite way to use up any frozen slow roasted tomatoes I may have laying around. Just substitute the canned tomatoes for slow roasted ones!

To make an easy pizza or pasta sauce…

To turn a tray of oven-roasted tomatoes into an easy pizza or pasta sauce is really simple. After cooking, discard the stalks of thyme and squeeze the garlic cloves to remove all the pulp inside. Pop everything (including all the juices) into a blender or food processor with the multipurpose blade. Pulse until you get the consistency you require. I like mine quite rustic so I only tend to give it a quick whizz. If you find the sauce a little runny, you can always pop the sauce into a pot on a medium heat on the stove (with the lid off) and reduce it a little.