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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a fantastic sauce to make with end of season Tomatoes. A great recipe to serve with pasta which can be bottled or frozen for later use. Cut down the garlic of you want but I think its just right as is! This can be bottled but please sterilize the bottles well as per instructions. Ingredients:
2 kg very ripe roma tomatoes |
2 small white onions, chopped |
8 garlic cloves |
5 tablespoons oil |
1 1/2 cups torn basil leaves |
1 1/2 teaspoons sugar |
1/2 teaspoon salt |
Directions:
1. Place tomatoes, onion and 6 of the garlic cloves in a large non reactive pan.
2. Place pan over medium heat with the lid slightly ajar and simmer for about 10 minutes.
3. Remove from heat and press sauce through a sieve or food mill.
4. Finely chop remaining garlic and gently cook in oil just lightly until you can smell a garlic smell, remove from heat and stir in the sieved tomato mixture.
5. Add the basil leaves salt and sugar and simmer for a further 10 minutes, at this stage taste and add more salt if required.
6. Serve or bottle in sterilized bottles and seal or cool and freeze.
7. TIPS~
8. End of the season Tomatoes have a richer taste for sauces.
9. Use stainless steel ceramic or cast iron pots to prevent reaction to the tomatoes.
10. Place wooden spoon under lid to keep it propped ajar.
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