Homemade Tomato Sauce
If you are not a big fan of synthetic taste in bottled tomato sauce and additives such as starch and preservatives,
then you should probably try and make your own, fresh and safe version, which you can use in cooking many dishes
or serve with your fry-ups.
- 8 tomatoes, peeled and chopped
- 1 garlic clove, minced
- 2 red onions, very finely chopped
- 1 1/2 tablespoons brown sugar
- Pinch of sea salt
- 1 teaspoon mixed herb OR 1/2 teaspoon oregano and 1/2 teaspoon basil
- 2 tablespoons olive oil
- In a deep, large saucepan, heat the olive oil and saute the garlic and onion on low, till soft.
- Add in the mixed herb and simmer till it releases a strong aroma.
- Add in the chopped tomatoes, salt and sugar. Continue to cook on low till the tomatoes are softened.
- With the help of a potato masher, mash the tomatoes till all broken down.
- Cook further with the lid on, stirring occasionally, for another 30 minutes or until the sauce is thick and pasty.
- Store in sterilised jars and can be kept in the fridge for up to a month, or in the freezer for up to 6 months.
- Makes 1.5 to 2 standard Chivers jam jars, depending on the size of the tomatoes.
- A little apple cider vinegar can be added to make the sauce slightly more sour.
- The sauce will turn out quite rustic looking if using potato masher. Should you prefer a smoother texture, try using a blender.
- You can also discard the tomato seeds before chopping to create a smoother paste, but somehow the seeds gives it a much richer taste.
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