A paste-y thick tomato sauce for the delight of pizzas and pastas everywhere.

• 2 cans of peeled roma tomatoes
• 4-5 cloves of garlic
• A glug of olive oil
• A glug of red wine
• 1 teaspoon of thyme
• Salt, pepper to taste

1. Preheat your oven to 200C/400F.
2. Empty the 2 cans of tomatoes into a baking dish, along with the garlic cloves and olive oil. Give a sprinkle of salt while you’re at it. Use a little less salt than you would think. Pop that thing in the oven for an hour.
3. Take the baking dish out of the oven. The tomatoes and garlic should be a nice, healthy brown. Mash up the tomatoes and garlic with whatever utensil tickles your fancy. I won’t judge you.
4. Taste for seasoning and adjust. Stir in a glug of wine, and the thyme. Pop it back in the oven for another 15-30 minutes, depending on how thick you want your concoction. It’ll probably start to caramelize a bit around the edges, which is only a good thing.

The final result is oh-so-very rich with tomato-y goodness. Stir in some chili flakes for a kick or even a teaspoon of lemon juice for some extra tang. Really fantastic on whatever starch you want to grace with its presence.

Concentrated with Jana Hunter – There’s No Home