Our basic tomato sauce
We can tell you exactly how much of this stuff we have eaten over the years.
It is precisely the mid-point between lots and lots on the one hand and, on the other, heaps and heaps.
Seriously, we really have tucked away plenty, though that has been less so in recent months as our blender broke and has yet to be replaced.
However, a few weeks back – when we were having a dinner that included a rare, for us, commercial bolognese sauce – I opined that it was actually pretty good.
“Not as good as yours,” Bennie said.
“What, you mean my tomato sauce?” asked I.
“Yeah,” said Bennie.
Dead chuffed I was, but it also was a signal that it was time to fire up, blender or not.
Truth is, just chopping or otherwise smashing the tomatoes is fine.
We prefer our tomato sauce to be a sort of blank canvas, so we keep seasoning to a minimum.
So no garlic, no basil or other herbs, no meat.
We add all those and more – bacon, chorizo, polish sausage, Italian sausage meat, tuna, depending – when we unfreeze and use the individual portions.
As well as with pasta, this goes good with roast chook, fish, snags & mash and so on.
Makes the house smell sweet, too!
The vegetable quantities are negotiable, though if you use too many you’ll get a vegie stew rather than a sauce.
6-8 cans whole or chopped good-quality tomatoes
Salt (about a teaspoon)
1. Without being too fastidious about it, chop the carrot, onion and celery as finely as you can.
2. Cook vegetables over medium-high heat with plenty of olive oil.
3. As the vegetables cook, whizz or otherwise smash the tomatoes.
4. When the vegetables are well cooked and wilted, add tomatoes, keeping the heat the same.
5. As the sauce comes to the boil, add salt, sugar, bay leaf and pepper.
6. Cook for several hours at the lowest possible simmer – at least until the oil rises to the top.
7. Eat, freeze, enjoy.
It’s really cool how the tinned tomatoes and vegetables you have at the start become something entirely different after a couple of hours.