Skip to content

Fresh tomato sauce

1 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 120 minutes

Serves: 16

1 serve of vegetables per 1/4 cup

Diet and Allergies:

, , ,

Preparation time: 10 minutes

Cooking time: 120 minutes

Serves: 16

1 serve of vegetables per 1/4 cup

Diet and Allergies:

, , ,

Ingredients

1kg ripe tomatoes
1/3 cup olive oil
8 cloves garlic, crushed
1 brown onion, finely diced
4 bay leaves
1 handful basil, chopped
2 tsp smoked paprika
1 tsp sugar
Pinch of salt

Method

Bring a large pot of water to the boil and add the tomatoes, ensuring they are covered. Bring back to the boil then remove from the heat and drain. Allow to cool then peel and dice, discarding the stems. Set aside.

In a large pot, heat the oil and add the garlic and onion. Saute until translucent. Add the tomatoes, bay leaves, basil and paprika. Stir well and bring to the boil. Reduce to a simmer and cook for approximately 2 hours until the sauce has thickened. Remove from the heat. Cool and transfer into airtight containers.

Tips

  • Allow the sauce to sit in the refrigerator for 24-48 hours to allow the flavours to develop.
  • Remove the bay leaves before serving.
  • Cook your favourite pasta, add the tomato sauce and serve with a sprinkle of grated cheese.

Makes 1 L

Share recipe:

You might also like:

round white bowl containing tofu, brown rice, avocado, cucumber, carrot and red cabbage on a wooden platter with wooden chopsticks and a small bowl of soy sauce on the right

Tofu poke bowl

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

10 muffins in a black muffin tin with 2 muffins removed and sitting on the right side with a white napkin top left.

Taco egg muffin cup