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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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You could add olives, chilli, fresh herbs (basil, parsley) or even chopped vegetables to vary the sauce when you are reheating it. Source: Burke's Backyard Ingredients:
4 kg red ripe tomatoes |
2 tablespoons olive oil |
2 onions, finely chopped |
2 garlic cloves, crushed |
1 bay leaf |
3 teaspoons balsamic vinegar |
3 teaspoons brown sugar |
salt and pepper |
Directions:
1. Score a small cross in the base of each tomato. Place into 2 large heat proof bowls and cover with boiling water. Let them stand for 3 mintues, then remove with tongs and cool slightly. Peel the skin from the tomatoes.
2. Cut each tomato in half and scoop out the seeds. Chop the flesh.
3. Heat the oil in a large stock pot and add the onions. Cook over medium heat for about 10 minutes, stirring occasionally, until they are soft and golden. Add the garlic and cook for just 1 more minute.
4. Add the tomatoes and bring to the boil. Cook over medium-low heat for 1 1/2 hours, until thick and pulpy. Stir often to avoid catching on the bottom. Stir in the vinegar and sugar and season to taste. Cool and divide between airtight containers or snap-lock bags, into useful portion sizes. Lable and date, and freeze for up to 2 months.
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