This basic sauce is quick to make and can be easily modified to suit your tastes and the season. Make with fresh sun-ripened tomatoes when they’re in season and use a tinned alternative during the winter months. Use tomato paste for a more intense flavour.
By Sarah Heeringa. Photography Amanda Reelick
4-5 large ripe tomatoes, roughly chopped then blended
or tinned 2 x 400g tins of tomatoes , chopped or diced in puree (not juice)
or 500g tomato paste
dried herbs:
1 tsp each of Oregano, thyme, basil or rosemary) or use fresh herbs
1 cup torn sweet basil or oregano leaves
1-2 sprigs of rosemary, stalk removed
3-5 cloves garlic, according to taste
drizzle of olive oil
salt and pepper to taste
Heat the oil in a medium-sized pan, add garlic and toss, then add tomato and herbs of your choice. Simmer until the sauce has been reduced to the thickness you want. Season to taste. Once cooled, you can transfer the sauce to a large clean jar to use as required.
