Tomato Recipe
Fresh Tomato Sauce |
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Whether you're using a veg box, growing your own, or making the most of cheaper prices for in-season tomatoes, this fresh tomato sauce is a great way of using and storing ripe tomatoes.
We've made it as simple as we can - no skinning and de-seeding, and it tastes delicious. |
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So if you've got plenty of juicy, ripe tomatoes and can't face the thought of yet another tomato salad, give this one a try.
It works really well on its own (like a tomato soup), as a base for other dishes (for example lentil spag bol) or as a pizza topping.
It works well with any type of tomato, as long as they're full of flavour. For this test, we used cherry tomaotes, because that's what we had the most of.
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Ingredients |
Serves 4
1 kg fresh tomatoes - any type, as long as they're ripe and full of flavour
1 tablespoon olive oil
Knob of butter (optional)
Handful of fresh herbs, chopped finely (e.g. basil & parsley) |
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Method |
- Wash the tomatoes and cut them in half.
- Gently heat the olive oil and butter in a large pan, until the butter is just melted.
- Add the tomatoes and garlic. Stir well. Then cover and cook on a low heat for 15 minutes, stirring every few minutes.
- To remove the skins and seeds, pass the tomato mixture through a sieve.
- Add the fresh herbs to the sieved tomatoes and mix well.
- This sauce freezes well for 6 months.
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Time From Cupboard-To-Table |
About 20 minutes.
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Notes & Variations |
You can add 2 cloves of chopped garlic at the blender stage. This then forms a great base for Italian-style dishes.
For more bulk and to store as a base for casseroles and bakes, you could add 2 chopped onions and cook for 5 minutes before adding the tomatoes. Just remember to liquidise before sieving. |
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