This sauce can be served hot or cold, with meat, pasta, savoury pancakes and vegetables. It will keep for 4-5 days in the refrigerator. In winter use canned tomatoes and dried herbs. Basil is particularly good with tomatoes but when it is not available fresh, thyme or parsley can be substituted.
Make this sauce when there is a glut of overripe or damaged tomatoes. Store it in the freezer in convenient quantities — use empty commercial pots, such as cream pots.
ingredients
makes 6 cups
2 1/4 pound ripe tomatoes, blanched, skinned and roughly chopped
half a garlic clove, chopped
1 onion, chopped
2 celery stalks, chopped
salt
freshly ground black pepper
1 teaspoon fresh basil, thyme or parsley, chopped
method
1. Put the tomatoes in a large, heavy bottomed saucepan. Add the garlic, onion, celery and a little seasoning. Put the pan over medium heat and bring to the boil stirring.
2. Cover the pan, reduce heat and simmer for 3/4 hour.
3. Stir occasionally to break up the tomatoes.
4. If you want a smooth sauce, press through a strainer into a clean pan.
5. Add basil and check seasoning. Serve hot or as required.
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