Makes: about 1litre • Prep: 10 mins • Cooking: 45 mins
Making tomato sauce? The choice of tomatoes is very important. Make sure you use the smaller ones—juicy, vine-ripened Rosa or Roma tomatoes. Once you’ve made the sauce put the excess into sterilised bottles and store in the fridge—it will keep for a week and a half. Or divide it into portions and freeze. It’s so convenient to be able to whip out your own homemade tomato sauce and serve it with some toasted Parmesan ciabatta slices. Or liven up the sauce with some fried bacon and capers. Or cook it, poured over chicken portions, in the oven. And what can be better than tomato sauce layered with fried aubergine and topped with Parmesan, and baked until tender?
- 2kg fresh tomatoes, preferably Rosa or Roma (or 3 x 400g tins of canned tomatoes)
- 2 medium sized onions, finely chopped
- 4 cloves of garlic, pressed until the skin has burst
- 1 small tin of tomato puree
- 2 tbsp Extra Virgin olive oil
- 1 large handful of fresh basil, rinsed
- 2 tsp brown sugar
- 1 glug of balsamic vinegar
For fresh tomatoes, coarsely chop and simmer gently in a large pot for about 20 mins. Using a stick blender, blend taking care to leave a bit of texture. Return to the pot with all the ingredients except for the last three. Bring to a boil then reduce heat and simmer for 30 mins. Add the basil, which has been roughly torn, sugar and balsamic. Season to taste.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
By Diane Heierli • Photography & Styling C&D Heierli