Preheat the oven to 160°C.
Place all of the ingredients into an earthenware or Pyrex dish with a tight fitting lid. Place into the oven for 1 hour. Remove from the oven and push through a sieve using a spoon or ladle to remove the seeds and skin.
This sauce is the perfect alternative to ketchup – delicious spread onto a bacon sandwich or just for dipping your chips into. It can also be used in cooking as a substitute to tomato purée for an extra deep and rich flavour.
Try adding a spoonful to your favourite curry or casserole, alternatively use for pizza bases or as a tomato sauce for pasta.
For a spicier version try adding half a chopped chilli pepper before cooking.
This sauce can be kept for up to a week, make sure to store in a sealed container in the fridge.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.