1. Preheat oven to 170C.
2. Place the whole tomatoes in a shallow roasting dish. Drizzle with olive oil and vinegar, scatter with the brown sugar and season with salt and pepper.
2. Roast the tomatoes in the oven for 40–45 minutes or until well softened and collapsed. The tomatoes should have released plenty of juice and be shrivelled and a little browned.
3. Remove from the oven and allow them to cool a little—the sauce will puree much better if the tomatoes are still warm.
4. Blend everything; skins, seeds and all the juices in the Thermomix. For a textured, rustic sauce, blend 10 seconds/speed 5. For a more authentic sauce, blend 20 seconds/speed 9 then press the sauce through a sieve to remove all seeds, skins and lumps. Check the seasoning.
AND … This sauce is fabulously versatile—you’ll find multiple uses for it. It freezes well, or if you’re one of life’s preserving enthusiasts you may prefer to bottle it.