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    Tomato and Thyme Sauce

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    Tomato and Thyme Sauce

    Cook this sauce along with the chickens or make well in advance. It can both be chilled in the fridge overnight or frozen in an airtight container or freezer bag for up to 3 weeks.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8


    • Crushed chillies
    • 750g plum tomatoes
    • 2 tsp caster sugar
    • 4 tbsp olive oil
    • ½ pack fresh lemon thyme


    1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes in a bowl and cover with boiling water. Leave for 1-2 minutes until the skins start to split. Drain and peel.
    2. Halve the tomatoes and place in a shallow roasting tin with the sugar, chillies, olive oil and lemon thyme sprigs. Season with a little sea salt and roast for 30 minutes.
    3. Then pour the tomatoes and juices into a food processor and whizz until smooth. Allow to cool, then chill until needed. Serve cold or reheat gently.

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