I have used this sauce alone as a tomato soup (it is amazing with toasted sourdough cheese sandwiches for a light dinner), and as the “passata” sauce when making spaghetti bolognaise (just pan fry your meat first then add the sauce along with extras like wine if you like), covering spinach and ricotta cannelloni before baking, as part of the sauce ingredients in curries, etc. So use this wherever you would usually use a tomato passata or puree.
The sauce will sit happily in the fridge for a week, and can be frozen for up to three months.
Ingredients
4 cloves garlic, peeled
1 red onion, peeled and cut into quarters
1 carrot, peeled and cut into chunks
2 sticks celery, cut into chunks
60g olive oil
1.2 to 1.3kg roma tomatoes, halved if small, or quartered if large
40g red wine vinegar
40g pure maple syrup
1 tbls sea salt flakes (you may need more later), or 2 tsp fine sea salt
10 large basil leaves (either left whole or torn into pieces)
sea salt flakes and pepper to taste
Instructions
Place garlic, onion, carrot, celery and olive oil into TM bowl and chop 5 seconds / speed 7
Scrape around bowl
Sauté 10 minutes / Veroma / speed 1 / MC off / basket on top
Add tomatoes, vinegar, maple syrup and salt and cook 25 minutes / 100 / speed 1 / MC off / basket on top
Add basil and cook 5 minutes / 100 / speed 1 / MC off / basket on top
Blend 1 minute / speed 3.5 (ENSURE MC IS IN PLACE)
Check for seasoning and add extra salt if needed, and cracked black pepper to taste
Blend again for another 10 seconds / speed 3.5
Use as desired
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/fresh-tomato-sauce/