More good news from our vegetable garden! We have quite a lot of tomatoes this year. I can’t say we have got heaps and heaps, but we have a good steady amount coming in. They need daily picking at the moment. I even managed to get enough together to make a good fresh tomato sauce with our own homegrown tomatoes and that is a first!
I am sharing with you the recipe for a great basic tomato sauce that I have been using for a while now and which I have adapted from an article I read in the Guardian called: How to make the perfect tomato sauce. Doesn’t that sound promising? Well I did think it was a revelation. I had made good tomato sauces before, but I didn’t have a plan, each time I did it differently. Sometimes it was good, sometimes it was great and sometimes not that good at all… Since I read this article I have stuck to this recipe whenever possible and that has never disappointed me so far.
Of course the variety and the state of the tomatoes matter as well. I like them dark red and that is why I usually leave them on my sunny window sill in the kitchen for a few days or even a week to get them really ripe. If you leave them for too long, I have noticed the seeds inside start to sprout inside. You want to use them before that happens!
This is a basic tomato sauce that can be used for big complicated dishes, or have it simple as can be on a bit of pasta topped with some parmesan. You may remember I used this recipe for the mini lasagna cups as well.
The Perfect Tomato Sauce
- 1 kg fresh tomatoes (or 1 can of chopped tomatoes and a 500 ml package of good passata)
- 1 shallot
- 2 cloves of garlic
- 3 stalks of basil
- 1 tbsp of red wine vinegar
- 1 tsp of honey
- 1 tbsp of olive oil
- Peel the shallot and cut into pieces. Crush the garlic cloves with the back of a big knife and peel them.
- Heat the olive oil in a cooking pot and add the shallot and the garlic. Stir well until the shallot becomes soft and translucent.
- Add the chopped tomatoes and the passata.
- Give the basilicum a wash and pick the leaves from the stalks. Put the leaves on the side for now and add the stalks to the tomatoes.
- Add the vinegar and the honey as well.
- Leave the sauce to simmer for at least 40 minutes.
- Add the shredded basilicum leaves at the end, leave some for garnishing.
from More Than Just Carrots