It is the time of the year that all tomatoes seems to be ready to harvest at once! So time to make this basic, seasonal tomato sauce that is easy to freeze and can be used as a base for a pasta sauce, on a pizza, or as a soup. I like it on its own, on fresh pasta. This sauce is a staple in our house, and I make loads during the summer so I can use it far into the winter. With oregano and basil it makes a nice pasta sauce, with cumin and coriander it is a perfect companion for a Moroccan dish, and it works perfect in a curry. It is so simple and yummy. the only thing it needs is TIME. So pick an easygoing afternoon, and make it a relaxing cooking session.
You will need :
- 3 kg ripe good sweet tomatoes
- 4 laurel leaves (fresh if you have some)
- 2 sprigs of fresh rosemary
- 3 sprigs fresh thyme
- a handful of fresh parsley
- a good slush Balsamic vinegar
- pepper and salt to taste
- Cut the tomatoes in chunks and cook them together withe herbes and a good slush of the balsamic vinegar and some pepper and salt (it is better to under season it at this stage cause)
- Leave them simmering on a low heat for an hour .
- Take out the herbs, and mix the tomatoes. Pour this through a strainer so all the peels and tiny bits are gone. It is a thin liquid now so you have to reduce it.
- So bring it back to the boil and let it simmer so it reduces until you have the consistency you like.
I prefer it a bit thicker so I use it easily on a pizza base and I can dilute it for a sauce or a soup.
- Taste it and season it to taste.
Credits: Photos by Elly Verduyckt, illustration & lettering by Linda Dieschbourg.