Fresh Tomato Sauce – a
simple way to use your large crop of tomatoes to make a versatile base for many meals – which is freezable

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What you need: (approx!!)

2lb of tomatoes
3 – 4 red onions
4 – 5 garlic cloves (optional)
Fresh Thyme
Fresh Basil (3 or 4 stems)
2 bayleaves
1 1/2 teaspoons of sugar
2 teaspoons of salt
Black Pepper
Olive oil

Roughly chop onions and drop into an oven-proof dish

Crush and peel garlic – add to dish

Roghly chop tomatoes
(large tomatoes remove woody centre) and add to the dish along with basil, thyme and bayleaves

Sprinkle over sugar & salt

Drizzle over 3 tablespoons of olive oil and grind some fresh black pepper

Lightly mix all ingredients together to ensure they are coated in the oil and seasoning

Place into a preheated (200°C) oven for 20 minutes

Take out and stir – then place back into the oven for 30 minutes

After 30 minutes, remove from heat and allow to stand for 10 minutes
Remove Bayleaves

Place mixture in a liquidiser

And liquidise well

Pour contents of liquidised sauce  into a sieve over a clean bowl

Gently stir and push the mixture through the sieve

You should now only be left with pips & skin etc which can be thrown away

Check seasoning is to your taste

The concentrated sauce can be decanted and frozen, or kept in the fridge – use within a couple of days.
To use a soup – add milk or cream to taste

Prepared by Lindsey Sermon and photos © Greg Hughes.

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