Quick Homemade Tomato Sauce
Making your own tomato sauce is much easier than you might expect – try this easy recipe
- Yields: 2 large jars |
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 50 mins
2 kg ripe red tomatoes
salt and pepper to season
1 small punnet cherry tomatoes
4 garlic cloves
splash of olive oil to coat
¼ C (60 ml) olive oil
juice of 2 lemons
a handful of basil leaves
Preheat the oven to 200 °C.
Cut the regular tomatoes into quarters, place into a bowl and season with the sugar, salt and pepper. Add the cherry tomatoes and garlic cloves and toss with a generous splash of olive oil to coat.
Spread out on a roasting tray and put in the oven to roast for 20 minutes.
Remove from the oven and allow to cool slightly. Using a hand blender or liquidiser, pulse for a few times to form a thick, chunky sauce.
Pour the mixture into a medium-sized saucepan and simmer gently, over a low-medium heat, for 30 minutes. Add the additional olive oil and cook for a further hour. Add the lemon juice and stir to combine.
Remove from the heat, shred the basil leaves and add to the sauce.
Fill sterilised jars to the top and seal. Will keep refrigerated for up to a week.