Roasted Tomato Sauce

• 810 g whole tomatoes (large tin)
• 1 large onion, peeled and cut into wedges
• 2 garlic cloves, sliced
• 4 -6 anchovies
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1/4 cup olive oil
• 1/2 cup water

1. Have your oven hot and preheated to 180u0b0C.
2. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top.
3. Sprinkle over sea salt and sugar.
4. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes.
5. Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water.
6. Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.

tomatoes, onion, garlic, anchovies, salt, sugar, olive oil, water

Taken from www.food.com/recipe/roasted-tomato-sauce-178126 (may not work)