I start with about 5 litres of tomatoes, cut into small pieces, then squeezed by hand to release as much liquid as possible. Pre-heat the overn to 150C.
In a large pot, saute three tablespoons of garlic in 1/4C olive oil and 1/4C butter over low heat, add a good handful of basil. thyme, rosemary, oregano or whatever herbs you choose. Once the garlis is golden, add the tomatoes, a carrot cut into thirds and a large onion cut in half. Bring to a simmer, cover, but leave it cracked open a bit, and place it in the oven. Stir every hour or so, and continue cooking for 6-7 hours to produce an incredibly rich and thick pasta sauce. You will probably have 2-2.5 litres of sauce when you’re done. It will keep up to a week in the fridge, or freeze for up to six months.
I’m about to make my fifth batch this season – the tomatoes have very nearly finished now. We’ve only got a coupole of litres in the freezer as it has turned out to be very popular at home.
5 Comments
You could can a batch of pepper jelly!
r/FermentedHotSauce?
Are those pimentos? Make pickled peppers. They are amazing on paninis.
[https://nchfp.uga.edu/#gsc.tab=0](https://nchfp.uga.edu/#gsc.tab=0)
Slow-roasted tomato sauce.
I start with about 5 litres of tomatoes, cut into small pieces, then squeezed by hand to release as much liquid as possible. Pre-heat the overn to 150C.
In a large pot, saute three tablespoons of garlic in 1/4C olive oil and 1/4C butter over low heat, add a good handful of basil. thyme, rosemary, oregano or whatever herbs you choose. Once the garlis is golden, add the tomatoes, a carrot cut into thirds and a large onion cut in half. Bring to a simmer, cover, but leave it cracked open a bit, and place it in the oven. Stir every hour or so, and continue cooking for 6-7 hours to produce an incredibly rich and thick pasta sauce. You will probably have 2-2.5 litres of sauce when you’re done. It will keep up to a week in the fridge, or freeze for up to six months.
I’m about to make my fifth batch this season – the tomatoes have very nearly finished now. We’ve only got a coupole of litres in the freezer as it has turned out to be very popular at home.
Enjoy!