Roast Tomato Sauce

I ended up with a plethora of tomatoes this week, so decided to make some Roast Tomato Sauce to use some up.  I made this for the first time one day last year when I first started making meals for us and the children together.  I noticed that when they were first moving from mashed up foods to pieces, they found it easier to eat things if they were wet.  Things like fish were better with some sort of sauce (although now they'll quite happily eat it how it comes!), and I was on a quest to find ways of making food that was really tasty without needing any salt.  So, this sauce is great with white fish and rice, but you can put it with anything really.  This quantity makes enough for two adults and two toddlers, but it's easy enough to halve or double.

    
Ingredients
500g tomatoes (cherry ones can be left whole, large ones cut into eighths)
3 fat garlic cloves, left whole with the skins on
3 sprigs fresh thyme
1 tbsp olive oil

Method
Preheat the oven to 180c.  Put the tomatoes, garlic and thyme in a small roasting tin.  Drizzle over the olive oil and give the tin a shake to get everything covered in the oil.  Roast in the oven for 40 minutes (don't be tempted to stir or shake it during the cooking time, as the caramelised juices can end up burning on the bottom of the tin).

Leave it to cool for a bit then remove the thyme stalks.  Squeeze the soft garlic out of its skins into a blender, along with the tomatoes and all the lovely juices.  Pour 3-4 tablespoons of boiling water into the roasting tin and give it a stir to get any sticky juices off the bottom, then pour this tomatoey water into the blender too.  Blend until smooth.

Enjoy!