Wuh oh, apologies for the continuity error there, the lid stays on for the whole 90 minutes.
No onions, allalonenow, but the nice thing about this recipe is that you could add to it any other veg you wanted to use up. I reckon red onions would work really well with the roasted tomato and garlic flavour.
And hi teaforthree, we've done a transcript now:
Today we’re going to be cooking Hands Off Tomato Sauce, this is a really easy recipe, it’s roasted in the oven which brings out all the flavours of the tomatoes, carrot and celery. It tastes fantastic and it’s a very versatile recipe; you can use it for pizza topping, on pastas and you can freeze it in small batches to use for your kids later - it’s wonderful.
We’re going to start by chopping our vegetables. We’re going to whizz all this up later so it’ll be nice and smooth. For now, it just needs to be chopped up and chucked in the pot. Chop the garlic, it’s ready to go in the pot, followed by two lots of tinned tomatoes, haricot beans (which we’ve drained), a teaspoon of brown sugar, and a sprig of rosemary. We’ve got 300ml of vegetable stock. Lid on - shove it in the oven, 200 degrees - it really wants to be left alone for 90 minutes. Go and do something else or, if you can’t bear it, give it a prod half way through.
90 minutes later… our tomato sauce is ready to come out of the oven. We’re just going to scoop the rosemary out, and pulp it up so it’s a lovely smooth sauce.
For a final flourish - just some balsamic vinegar to cut through the richness, stir it in - fantastic.