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Member recipe

Fresh Tomato Sauce

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Serves 4

Delicious with anything from pasta to chicken & fish

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  • 4 punnets ripe tomatoes
  • 1 extra large onion, sliced
  • 4 large cloves garlic, minced
  • 1 very large bumch basil, ripped


    1. Firstly, skin the tomatoes. You can do this by either putting them on a fork and charring the skin over the flame of your hob. The skin will come off very easily. Or cut a small X in the base of the tomatoe, blanch in hot water for a minute (no longer) them put into iced water to stop them cooking then peel the skin off. I find the charring method more effective. Once the tomatoes are skinned, chop them into medium sized chunks. Fry the onion in 2 tbsp olive oil until translucent and softening but not browned. Add the garlic and fry for a couple more minutes. Add the tomato flesh AND juice. Try not to waste any of the juice. Add half of the ripped basil, setting the rest aside for later. Season. Leave on your smallest hob on a low flame, stirring occasionally, for at least 4 hours. I do mine in the morning and leave it on all day. I find the slower it cooks, the better it tastes. You want it to be a jam like consistency and quite thick. When cooked, add the rest of the ripped basil and mix through. Check for seasoning and serve as desired.
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