Fresh Tomato Sauce

When tomatoes are plentiful, home made tomato sauce just has to be produced. After processing in the food processor, I usually portion, add addtional flavourings, such as chilli, smoked paprika, basil or mushrooms then freeze. Its versatility only ends with imagination and quantities are easily doubled and tripled.

Category:  Sauces, Dressings & Dips  - 


For 1 Batch(es)


  • 2 Kg tomatoes
  • 2 onions, halved and sliced
  • 2 cloves garlic, crushed
  • 2 anchovie fillets
  • 3 tsp condensed tomato paste
  • oil

Fresh Tomato Sauce Directions

  1.  Remove tomato skins: Place the tomatoes in a bowl of boiling water for about 5 minutes to loosen the skin. Remove from the bowl, and using the tip of the blade of a sharp knife, pierce the skin. It should then just fall away (if this does not happen, just pop it back into the hot water for a couple of minutes). Add the sliced onion and garlic to a large non stick wok or frying pan, along with a little oilve oil. Gently cook until the onions are soft. Tear the anchovie fillets and stir into the onions. The anchovies will dissolve as they cook, adding a deep base flavour to the sauce.
  2. Drop the whole tomatoes, one-by-one into the pan, cover and simmer over a low heat for about an hour, the tomatoes breaking down as they cook producing 'saucy' consistency. Spoon in the tomato puree, mix well and cool.  Process until smooth in a food processor. At this stage I usually portion and freeze.