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)

Method

1. Wash the tomatoes and cut them in half.
   
   
   
2. Gently heat the olive oil and butter in a large pan, until the butter is just melted.
   
   
   
3. Add the tomatoes and garlic. Stir well. Then cover and cook on a low heat for 15 minutes, stirring every few minutes.
   
   
   
4. To remove the skins and seeds, pass the tomato mixture through a sieve.
   
   
   
5. Add the fresh herbs to the sieved tomatoes and mix well.




6. This sauce freezes well for 6 months.
   

Time From Cupboard-To-Table

Notes & Variations on Fresh Tomato Sauce

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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