As an aspiring urban-homesteader, I desperately want to learn how to become self sufficient. Although there are some things that still overwhelm me (like making soap or using power tools), I feel like I’m finally getting the hang of the kitchen basics – bread making, cake baking, sauce cooking, and so on.
We eat a huge amount of tomato based meals, yet this tomato sauce recipe has just about 100% replaced the jars of pasta sauce, pizza base sauce, and passata that I usually buy. I make a kilo or two at a time, which is more than enough. This stuff lasts in the fridge for several days and freezes well.
Yep, this sauce is awesome, but the best thing is that it’s just so easy to make from scratch.
I’ll pop the recipe that I use just below, though it doesn’t include instructions on how to peel a tomato. If you’re having trouble, never fear! It’s super easy too. Just pop your tomatoes into a pot of boiling water for about 40 seconds, then drain them and let them cool. I’m impatient, so I tend to let them sit in cold water while I peel them immediately. Pink fingertips are a small price to pay for instant tomatoey gratification. Pierce the skin with a sharp knife and just slip the skin off. It should come away easily. Cut out the part where the stem connects (as this can be a bit tough in the sauce), and voila! Perfectly peeled tomatoes.
- 1kg ripe tomatoes
- 4 tablespoons of olive oil
- 2 cloves of garlic, minced
- About 8-12 fresh basil leaves or the equivalent in fresh oregano
- Salt and pepper
- Peel your tomatoes and chop them well on a large chopping board.
- Heat the olive oil in a medium sized saucepan over medium high heat.
- Once the oil is hot, add in the tomatoes, any tomato juice, crushed garlic, and the herbs. Be careful! It will sizzle and spit.
- Turn the heat down to medium and simmer gently for about 10 minutes.
- Remove the sauce from the heat. If you would like a smooth sauce, use your stick mixer or blender to blend the contents of the saucepan. If you'd like a chunky sauce, it can be served as is.