Homemade Lorne sausages and tomato sauce on Scottish rolls In my previous post, I looked at the Scottish roll and sausage, which sees a square/sliced/Lorne sausage served on a bread roll. I focused largely upon cooking and serving bought sausages in a healthier fashion. In this post, I'm going to look at making not only the sausages but the accompanying tomato sauce from scratch in a hopefully healthier way. The sauce has to be made first. What I am doing is essentially roasting some tomatoes in the oven before mashing them up to form a sauce. You could strain the tomatoes through a sieve or even blitz them in a food processor or blender but I ultimately chose to do neither and make a chunky, rustic tomato sauce. Take three small tomatoes and cut them in half. Lay them cut sides up on a roasting tray. Season with salt, pepper and a pinch of oregano. Grate a peeled garlic clove over the top and drizzle with extra virgin olive oil. They then go in to the oven at 150C/300F/Gas Mark 2 ...