How to make Easy Roasted Tomato, Garlic and Basil sauce

One of life's  most simple pleasures is a slice of bread made with slow roasted tomatoes with basil and garlic.  The slow roasted tomato, basil and garlic sauce is simple to make and can be used in pasta as well.  We portion it into 350ml soup bags for both bread and pasta and stick it in the freezer until needed.

Instructions

Wash the toms and remove stalks.  Grab a roasting pan that looks as they will all fit into at a squeeze.  Prick each tomato all over with the end of a knife, cut out any dodgy or hard bits and ram them top down into the pan.  Repeat until the pan is full, it should be squeezed tight, no space.  Preheat oven to 150c then sprinkle olive oil over the toms followed by torn up basil and four cloves of garlic crushed.  Season with salt and pepper, not too much, then when oven is at heat plonk the tray inside for an hour.  After an hour, remove the steaming tray and taking care not to spray your arms with hot tomato juice, mash the toms and the other bits with a potato masher until it is mostly liquid, don't get too anal about this, a few lumps are not a bad thing.  Let it cool then bag and freeze or make some yummy tomato bread.