If using canned, diced tomatoes, place them in a colander in the sink to drain out the excess liquid. If using diced fresh tomatoes and they are juicy, do the same thing.
Put the tomatoes on a baking sheet and roast them for 20 minutes and then stir them around. Roast them for another 20 minutes, until soft and jammy and some black edges appear.
Put roasted tomatoes, plus all remaining ingredients (milk, tomato sauce, sun-dried tomatoes and oil) in the blender and blend until creamy. If you want to include any of the optional ingredients (garlic, basil, parmesan cheese) add them into the blender. Taste and adjust seasonings as needed. If the tomatoes are a bit too acidic, add a pinch of sugar.
To make soup instead of sauce
Follow the instructions above, but add as much milk as needed to make it your desired consistency.
Notes
Choosing tomatoes
This is a very flexible recipe. If you have fresh tomatoes, use them! But if you don't it will still taste good using canned tomatoes. The roasting really helps with the flavour.
Nutritional information
Nutritional information is based on 2% milk and no optional ingredients or garnishes. Nutritional information is an estimate only.