Makes around 800g sugo depending on cook time and vegetable size.
1 cup Great Southern Groves EVOO
800g cherry tomatoes whole
2 medium fennel bulbs, chopped
6 garlic cloves chopped
2 large carrots, peeled and chopped
3 stalk celery, washed and chopped
4 sprigs rosemary, whole
Salt and pepper
Set the oven to 165°C.
Spread all ingredients over a large tray and toss to combine.
Cover with baking paper and foil tightly.
Cook for one hour, then remove foil and paper.
Cook for a further 45 minutes, tossing a couple of times.
Remove rosemary and place all warm ingredients into a food processor and process to a rough or smooth sauce.
Add extra chopped tinned tomato and oil as required to create the perfect texture for you.
Serve with your choice of pasta and parmesan.
Feel free to freeze and use within 6 weeks. This sauce is great stirred into soups, spread across toast, served on a cheese board and would be amazing in a vegetarian lasagne with with pumpkin and zucchini!