I first became inspired to make my own Tomato Sauce during a Summer trip to Turkey to see my husbands family. It was during a trip to the local fruit and veg market with my mother-in-law and my husbands aunties that I first learned of their yearly summer tradition. They would stock up on tomatoes when they are in season and make numerous jars of tomato sauce to ensure they have an endless supply of the best sauce from the best tomatoes to last them through the long winter months. They would then go on to freeze them to ensure there freshness. Unfortunately I didn’t get a recipe, however the first thing I done when I got home from my trip was buy a huge bunch of tomatoes and I started experimenting and I think I have the recipe perfected. This tomato sauce is prefect for all tomato sauce based dishes like; Spaghetti Bolognese, Chilli and basically any recipe that calls for tinned chopped tomatoes you can use this recipe instead.
MAKES: Approx. 1.5l of Tomato Sauce
- 1 medium onion, diced
- 1-1.5kg of ripe tomatoes (this is approx 15 medium sized tomatoes), diced
- 200ml of chicken or vegetable stock
- 2 tbsp of tomato puree
- pinch of salt and pepper
- pinch of sugar
- First you have the monotonous and mountainous (but well worth it) task of dicing all the tomatoes. The smaller you dice them the quicker they will cook down. If you want to give yourself extra work you can skin the tomatoes, although I don’t bother with this step i’m too lazy (there is said it :)) plus the skin doesn’t bother me. See the notes below to find out how to skin tomatoes.
- Cook your onion in a large pot until soft and transparent, then add your diced tomato. Cook your tomatoes down until they reach a mushy like consistency.
- Add your tomato puree, stock, salt, pepper and sugar; the reason for adding sugar is this helps to enhance the flavor of the tomatoes. Stir and leave to simmer for 20-25mins on a medium heat.
- When your sauce has thickened and reduced down a little, leave it to completely cool or use it immediately in whatever dish you are cooking.
- Once your sauce has completely cooled down you can bag it in batches and freeze it for later use.
- To skin the tomatoes cut a cross through the skin of the bottom of the tomato, throw the tomatoes in to a pan of boiling water for a minute, next plunge them in to a bowl of ice cold water and lift them straight back out the water. The skin should come away from the tomatoes straight away and with minimal effort.
- This recipe is the basic tomato sauce recipe however to add more flavor I also like to add 1 tbsp of paprika for a more smokey flavored sauce or for an Italian like sauce you can add 2 tsp of oregano and 2 tsp of dried parsley.