Menu Idea
Homemade Tomato Sauce
Prep Time:
30 mins
Cook Time:
2 hrs
Serves:
6 servings
Level:
Beginner
This recipe can be made with fresh tomatoes, but they need to be super fresh and tasty, probably the ones you can find on the market in summer. If your tomatoes are not that fresh or bursting with the scents of summer, then use tinned. Tinned will always be preferable to anything which is less than the best.
Ingredients
1 medium celery stalk
1 medium carrot, peeled
1 small onion
1 clove garlic
26 ounces (750 grams) fresh tomatoes, skin on, roughly chopped into large pieces
1 cup fresh flat-leaf parsley
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Preparation
Gather the ingredients.
Chop the celery, carrot, onion and garlic into tiny pieces (1/8 inch/ 3 millimeter), roughly all the same size.
Place the tomato pieces or tinned tomatoes into a large casserole.
Place the carrot, then the celery, the onion, garlic and finally the parsley and basil on the top followed by the olive oil and cook for 1 1/2Â hours, on a medium heat with minimum stirring or by shaking the pan to prevent it from sticking, and even worse, burning.Â
To check the sauce is cooked, test a piece of the carrot and see if it is tender. If not cook a little longer. If the sauce is becoming dry, it is alright to add a little water and a dash of olive oil.
Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky, and you should be able to see tiny bits of the vegetables within the thick sauce).
Add the butter and reduce further until the sauce has thickened slightly usually about 10 minutes. Leave to cool.
Freeze the concentrated sauce in small batches
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How long I can keep it fresh?
If you put on refrigerator it can long last up to 3-4 months.
PRODUCT IN THIS RECIPE:
Olivivero Sweet Tomato Cocktail