Fresh Tomato Sauce
When tomatoes are plentiful, home made tomato sauce is just the ticket. After processing in the food processor, I usually portion, add additional flavourings, such as chilli, smoked paprika, basil or mushrooms then freeze.
Its versatility only ends with imagination and quantities are easily doubled and tripled.
Recipe provided by Fiona at recipes2share.com
- Serves 8
- Cooking Time 15 mins
- Preparation Time 10 mins
- 2kg of Tomatoes
- 2 Onions, Halved & Sliced
- 2 Cloves of Garlic, Crushed
- 2 Anchovie Fillets
- 3 tsp Condensed Tomato Paste
- Olive Oil
1. Remove tomato skins: Place the tomatoes in a bowl of boiling water for about 5 minutes which loosens the skin. Remove from the bowl and using the tip of the blade of a sharp knife, pierce the skin and it should just fall away (if it doesn't, just pop back in the hot water for a couple of minutes).
2. Add the sliced onion and garlic to a large non stick wok or frying pan, along with a little olive oil. Gently cook until the onions are soft. Tear the anchovy fillets and stir into the onions. The anchovies will dissolve as they cook, adding a deep base flavour to the sauce.
3. Drop the whole tomatoes, one-by-one into the pan, cover and simmer over a low heat for about an hour, the tomatoes breaking down as they cook producing 'saucy' consistency. Spoon in the tomato puree, mix well and cool.
4. Process until smooth in a food processor. At this stage I usually portion and freeze, adding at will.
Recipe provided by Fiona