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Gina @ The Passionate Pantry

Fresh Tomato Sauce

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 .8 litres
Ingredients Method Notes

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
  • 60 g olive oil

  • 1.2 to 1.3 kg roma tomatoes halved if small, or quartered if large
  • 40 g red wine vinegar
  • 40 g 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

Method
 

  1. Place garlic, onion, carrot, celery and olive oil into TM bowl and chop 5 seconds / speed 7
  2. Scrape around bowl
  3. Sauté 10 minutes / Veroma / speed 1 / MC off / basket on top
  4. Add tomatoes, vinegar, maple syrup and salt and cook 25 minutes / 100 / speed 1 / MC off / basket on top
  5. Add basil and cook 5 minutes / 100 / speed 1 / MC off / basket on top
  6. Blend 1 minute / speed 3.5 (ENSURE MC IS IN PLACE)
  7. Check for seasoning and add extra salt if needed, and cracked black pepper to taste
  8. Blend again for another 10 seconds / speed 3.5
  9. Use as desired

Notes

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.