Fresh tomato sauce

Fresh tomato sauce

By
From
Leiths How to Cook
Makes
500 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 onion
2 garlic cloves
10 very ripe tomatoes
1 tablespoon olive oil
1 tablespoon tomato puree
1 teaspoon caster sugar
1/2 teaspoon dried thyme
salt
freshly ground black pepper

Method

  1. Halve, peel and finely dice the onion. Peel and crush the garlic. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter and deseed, then roughly chop the tomatoes.
  2. Heat the olive oil in a frying pan, add the onion and soften over a low to medium heat for 5–10 minutes, without colouring. Add the garlic and cook for 1 minute. Now add the tomatoes with the tomato purée, sugar, thyme and some seasoning.
  3. Increase the heat and cook at a brisk simmer for 10–15 minutes to drive off any water released by the tomatoes. Taste and adjust the seasoning.

Variations

  • Tomato and herb sauce: Use different herbs, such as dried oregano or marjoram, or fresh basil or chives, depending on how you intend to use the sauce.

    Tomato and chilli sauce: Add 1 finely diced red chilli when you add the garlic. In the absence of fresh chilli, use a good pinch of crushed dried chillies instead, but beware of their highly concentrated heat.
Tags:
Leiths School of food and wine
cookery course
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