- YIELD: 8 cups Servings
- PREP: 30 mins
- COOK: 4 hrs 0 min
- READY IN: 4 hrs 30 mins
The beauty of this homemade sauce (NOT ketchup!) is that you know exactly what has gone in it. This is my version; just as there are thousands of others! The measurements are NOT EXACT- you will need to rely on your instincts and tastebuds to get it right. The freshness and quality of your tomatoes will make a huge difference as well, so buy the best you can afford.
Ingredients
- 8 Kg Tomatoes (Roma preferred, but any type will do)
- 1 Tsp Extra Virgin Olive Oil
- 1 Bulb of Garlic Cloves Minced
- 4 Onions Sliced Finely
- 1/2 Bunch of Basil
- Salt
- Raw Coconut Sugar (Raw Sugar Can Be Used Instead)
- Pepper
Instructions
- Boil a large pot of water, and fill another (or your sink) with cold water
- Working carefully, slice the top brown stem out of the tomato and remove as much of the white pith as possible (I used a small paring knife to cut a around the centre and pulled it out- like coring an apple)
- Make a cross in the bottom of each tomato, and working in batches, place them carefully in the pot of boiling water
- Allow them to bob in the hot water for 20 seconds or so, then remove with a slotted spoon and put directly into the cold water
- When the tomatoes have cooled down, the skins should peel off easily
- Discard skins and continue doing this with all of the tomatoes
- When all of the skins have been removed, drain the water from the large pot and pour in all of the tomatoes
- Over a medium heat, stir the tomatoes to release the juice- they will cook in this- do not add any water
- In a sauté pan, heat the oil and allow the garlic and onions to cook slowly
- Allow the tomato sauce to come to a boil, then drop to a simmer
- Add the cooked onions, garlic and the basil, then using a stick blender or food processor, pureé the sauce until smooth
- Now is the tasting time! Add 1 tsp of sugar to 1 tsp of salt, then taste. If the sauce is too tart, add more sugar. If the sauce is too sweet, add more salt. It's all about balance. If you want a sweeter/saltier sauce, add more of both. Add pepper to taste
- Cook the sauce over a medium heat for 3 hours, until reduced, and nice and thick
- You can freeze the sauce in freezer-bag portions (only do this when the sauce is cold) or put in sterilised jars (this will last for 4 days in the fridge)
- Use as a base for pasta sauces, indian dishes, moroccan tagines, or simply toss through some fresh pasta and more basil.
- I make this sauce about once a month, and find that I don't need to buy any. Homemade is best!
- CUISINE: Italian
- COURSE: Main Meals
- SKILL LEVEL: Moderate
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