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Tomato sauce
Makes 4 × 750ml Bottles Sauces and accompaniments
Ingredients
- 120g olive oil
- 3 onions, finely sliced
- 4kg mixed tomatoes, roughly chopped unless small
- bunch basil
- 45g caster sugar
- zest 3 lemons
Method
Heat the oil in a large pan over a low-medium heat, add the onions and cook for 15 minutes until they are translucent and soft but not browned.
Add the tomatoes, season
with salt and increase the heat
to medium. Cook for 5 minutes
until the tomatoes begin to
collapse. Reduce the heat to
very low, add the basil and
sugar, then simmer gently for 4 hours, stirring occasionally,
until reduced by half. Add the
lemon zest and leave to cool.
Transfer to a blender and whizz at high speed until you get a smooth purée, adding a little water if it is too thick. Taste and adjust the seasoning. Pour the sauce into sterilised bottles or jars and seal.
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