INGREDIENTS
SERVES 4 to 6
4lb fresh, red, ripe tomatoes
2 tablespoons olive oil
1 large onion peeled and finely chopped
2 large cloves garlic, finely chopped
handful fresh basil leaves, roughly chopped
salt and black
pepper to your taste
* Wash the tomatoes and place in a heatproof container. Pour over enough boiling water to cover. Leave for about a minute and then drain off the water.
* Peel the skin off the tomatoes and discard. Chop the tomato flesh roughly.
* Heat the oil in a heavy based frying pan. Add the chopped onion and garlic. Fry for a few minutes, stirring occasionally until softened and gold in color.
* Add 3/4 of the chopped tomatoes to the pan along w/ half of the basil and a good seasoning of salt and black
pepper. Bring up to a very low simmer.
* Cook without a lid on the pan for about 1 1/2 hours stirring frequently. By that time most of the liquid will have evaporated and the sauce will be of a thick consistency. Remove from the heat.
* Stir through the remaining uncooked chopped tomatoes and basil. Check the seasoning.
This tomato sauce recipe can be made several days ahead and kept refrigerated. Or if you have a lot of fresh, ripe tomatoes that need using, make up a large batch and freeze in freezeable containers or freezer ziplock bags.
Everyone has their own fav ingrediants to add,, These are just my preferances