Ingredients
• 1kg ripe tomatoes
• 5 Tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 1 Tbsp tomato paste
• 1 tsp caster sugar
• 6 basil leaves
• Sea-salt flakes, to season
This makes about 500 ml of sauce
Method
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Using a small sharp knife, mark a cross on the base of each tomato.
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Fill a large saucepan with water and bring to the boil. In batches, add the tomatoes and cook for 30 seconds then remove with a slotted spoon.
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Transfer tomatoes to a large bowl of icy-cold water.
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Peel and discard skins and set aside on a plate.
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Repeat Steps 2–4 with the remaining batches.
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Cut all tomatoes into quarters. Remove core and discard. Dice tomatoes.
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Heat oil in a large saucepan over a medium heat. Add onion and cook for 4 minutes or until soft.
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Add tomatoes, tomato paste and sugar.
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Add basil and cook for 10 minutes or until mixture reduces by half. Season.
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Ladle sauce into sterilised jars and secure lids. Store in a cool dark place for up to 2 months.