Fresh Tomato Sauce – a simple adaptable recipe


What to do with a glut of tomatoes? Make fresh tomato pasta sauce and freeze what you don’t eat.This is a very simple recipe and for those of us who grow our own, an essential recipe to adapt for our own tastes. Those of you lucky enough to live in Malta and have access to fresh local tomatoes for long months, just make this as you need it.

Gently fry two peeled chopped onions and garlic in a good glug of olive oil, along with a couple of bay leaves, and a few sprigs of fresh thyme, oregano and basil if you have some.

When the onions and garlic are translucent, add about a pound and a half (750g or so) of tomatoes and roughly chopping the large ones. To enhance the flavour, add a few sundried tomatoes too. Add one sugar cube and a dash of balsamic vinegar.

After about an hour, everything should be cooked down nicely and most of the liquid from the tommies evaporated off. Whizz up with a hand held blender to a smooth consistency and taste to adjust the seasoning. It will need sea salt and fresh black pepper.

This makes a great sauce served plain or if you like, with added tuna, cooked bacon, chicken, sausage, chorizo, ham or mozzarella.

And add copious Parmigiano-Reggiano of course!

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