Jules Tomato Sauce
This recipe is the basis to any recipe which requires a homemade tomato sauce, and can be used with pasta, or on pizza’s or BBQ’d meats. The sauce is all about simplicity; pure ingredients with very little extra, as I like the taste of the tomatoes to rule. Versatile, very easy to prepare and extremely tasty.
If you love making tomato sauce but want a slight change, try my Roasted Tomato Sauce recipe – just as easy to make but definitely slightly different in taste – see recipe Roasted Tomato Sauce
Ingredients
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350kg fresh RED tomatoes- washed, cores removed and coarsely chopped
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2 tbsp extra virgin olive oil
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1 red onion- roughly chopped
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1 bulb of garlic- out skin removed and roughly chopped
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4 large bayleaves
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1 tsp cider vinegar
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150ml cold water
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Sea salt and coarsely ground black pepper
Instructions
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01 Heat olive oil in an oven proof pan. A lid will be required.
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02 Add onions, soften and then add the garlic.
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03 Now add tomatoes, bayleaves, cider vinegar and water and seasonings.
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04 Bring to simmering point, cover and place in the oven for 35 minutes.
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05 Remove the bayleaves and then either pour into a food processor or using a hand blender, blend until smooth.
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06 Serve hot.
Notes
Use ruby red tomatoes for a deep red sauce. No need to remove the skin, as all the ingredients in this recipe get ‘whizzed’ up together at the end of the cooking process. Can add chilli flakes if you enjoy a more spicy taste, and a final tip, I always prefer to bake my sauces in the oven as I feel they take on a richer more flavoursome taste but cooking can take place on top of the stove if you prefer. Add less water if you wish for the sauce to be real thick, however, if the sauce is still too thin, reduce in a pan after blending. Freezes well.
