Preheat your oven to 200C / 392F and line a large baking tray or roasting dish with baking paper.
Remove the top core of the tomatoes and remove the steam and seeds of the capsicum. Cut the capsicum into thirds.
Place tomatoes, capsicum, onion and garlic on a roasting tray (you don’t need to peel the onion or garlic) and roast for 30 minutes, or until the capsicum and tomato are split and slightly charred.
Leave everything to cool down, and then once you can handle the vegetables, peel the vegetables, retaining any liquid in the bottom of the roasting tray.
Combine vegetables, roasting liquid, and all other remaining ingredients in a food processor and blend thoroughly. Move to a saucepan and simmer over low heat for 30 minutes, stirring occasionally.
Pour into sterilised jars or bottles. I find this usually lasts at least a couple of months in the refrigerator.
BBQ Sauce Variation
Using some of the tomato sauce, you can create a delicious smokey BBQ sauce as well!
Combine all ingredients in a saucepan and simmer over low heat for 5 minutes, until all combined. If it is a bit thick for your liking, add some water a tablespoon at a time until you are happy with the consistency.
Homemade Sugar Free Tomato & BBQ Sauce https://aussieketoqueen.com/tomato-bbq-sauce/ February 10, 2017