Fresh Tomato Sauce


If you have a glut of tomatoes then this is a good recipe in which to use them. The finished produce tastes great on its own (add a splash of olive oil helps enhance the Mediterranean flavour) and can be used as; a simple sauce for fish or Spanish mussels, a base for bean dishes or an array of pasta dishes such as: add chilli for arrabiata; add basil for pizza sauce; black olives, add anchovies and capers for puttanesca; add olives, peppers, capers and parsley for tapenade.

Keep any dishes you make fresh and simple though, and by that I mean don’t use it for long cooked multi-ingredient things like Bolognese as the fresh tomato flavour wont hold up when compared to using a tinned sauce equivalent.

  • 4kg of ripe vine tomatoes, peeled, deseeded and roughly chopped, keep the vines
  • 1kg of good sweet cherry tomatoes, keep the vines
  • Good pinch of mixed Italian herbs
  • 4 medium white onions, chopped
  • 4 cloves of garlic, minced
  • 100g of sun dried tomatoes, puled in a food processor
  • Salt and Pepper to Taste.

Sweat the onions in olive oil on a low to medium heat for about 10 minutes, add the herbs and garlic for the last couple of minutes. Add the rest of the ingredients (except the cherry tomatoes) and cook on a medium simmer with the lid on for 2 hours, you shouldn’t need to stir as there is plenty of liquid but check it now and again. Remove the lid, add the cherry tomatoes and reduce down for another 2 hours (stirring more frequently) until the sauce is thick and tasty. Season to taste. Remove from the heat, add the vines into the sauce and cool in the fridge before removing the vines and freezing in portions.


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