Recipe: Homemade Tomato Sauce
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07 February 2012
Vegan, Gluten free
Homemade organic tomato sauce all year round
Tomato sauce is a pantry staple, absolutely necessary if you’re putting hamburgers, hot chips or pies on the table!
This homemade version is guaranteed to impress, and it’ll make quick dinners like those above that much more cosy. Made in summer when tomatoes and basil are in abundance it will last all year round if stored in the fridge.
Ingredients (makes 750 ml)
1 Tbsp olive oil
1 brown onion, peeled and diced
4 celery stalks, chopped
4 sprigs of thyme
2 Tbsp grated ginger
2 cloves garlic, chopped
½ tsp cayenne pepper or chilli powder
2 tsp sweet paprika
2 tsp fennel seeds, toasted
2 star anise
5 cloves
1½ Tbsp coriander seeds, toasted
1 tsp sea salt
freshly ground black pepper, to taste
1.2 kg cooking tomatoes, chopped
2 cups basil leaves
100 ml red wine vinegar
2 Tbsp raw sugar
2 tsp blackstrap molasses
Method
1. Combine olive oil, onion, celery, thyme, ginger, garlic and spices in a saucepan with salt and pepper. Cook, covered, over medium-low heat for 15 minutes, or until soft.
2. Add the tomatoes with 1 cup water and bring to the boil. Turn down heat, remove lid and simmer for about half an hour, until the liquid has reduced a little.
3. Carefully pour the sauce into a food processor and add basil leaves. Blend on high until smooth then sieve back into the cleaned saucepan. Add vinegar, sugar and molasses and simmer until thick enough to coat the back of a wooden spoon.
4. Decant into sterilised glass jars or bottles, label and store in the fridge.
* To sterilise jars and bottles simply put them through the dishwasher. Alternatively wash them in hot soapy water, rinse and dry as usual then place on a tray in a 160°C oven for 12 minutes. Take care not to burn yourself when you take them out!