Makes about 400ml
Preparation time: 15 minutes
Cooking time: 20 minutes
Oven temperature: grill

• 7–8 medium plum tomatoes, halved
• 3 thin leeks, halved
• 3 celery stalks, cut into 10cm pieces
• 30ml chopped spring onions
• 5 garlic cloves
• 30ml olive oil
• 15ml red wine vinegar
• 8 large basil leaves

1 Arrange the tomatoes, cut side up, with the leeks, celery, spring onions and garlic on a baking tray. Drizzle with olive oil, vinegar and salt and pepper to taste. Bake under a preheated grill for about 10-20 minutes or until the edges begin to char and the veggies are tender – the darker they are, the more intense the char-grilled flavour of the finished sauce.
2 Place the veggies and all the liquid from the baking tray in a liquidiser with the fresh basil and blend. Season to taste.

Words and image: Home magazine