Fresh tomato sauce

sausage_rollsThis recipe is so easy, it is almost silly to post it. But then, I would be denying the enjoyment of this simple fair to so many…

The first important tip when working with tomatoes is to remember that it is a fruit and not a vegetable. This means that you need to keep it outside the fridge and not in the fridge. It is a fruit that ripens after being picked, which means that even green tomatoes will become sweet and red in no time. Put them on the windowsill and use them within a week. 

Now, let’s take these windowsill tomatoes and turn them into fresh tomato sauce. What is interesting to note is that of all the condiments, store-bought tomato sauce contains the most sugar. So, if you have watched “That Sugar Movie” and would like to cut down on your sugar intake, then keep the store-bought tomatoes sauce in the cupboard and make your own fresh sauce in ten minutes. It’s that simple. 

Tomatoes are naturally sweet and acidic at the same time. By making a reduction of the tomatoes, you intensify the flavours and lose a lot of the water, which makes most tomatoes taste slightly sour and tasteless. The tomatoes need to be nice and ripe to make a good sauce, otherwise the natural sugar content is too low. One of my first rules I learned about tomatoes is that it goes with basil. And garlic. So this recipe gets them all together for a party.

Fresh tomato sauce
Fresh tomato sauce is so much better than anything from the shop. And so simple to make!
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 5 ripe tomatoes
  2. 2 t dried basil
  3. 2 t garlic flakes or 2 cloves of fresh garlic
  4. a pinch of salt
  5. a grind of pepper
  6. 1 T sunflower oil
Instructions
  1. Add the sunflower oil to a non-stick pan
  2. Add the basil and the garlic
  3. Fry until fragrant - about a minute
  4. Slice the tomatoes to about 1 cm thick slices
  5. Fry until caramelised on the one side
  6. Turn over and do the same on the other side
  7. They should be cooked in 10m - and should disintegrate.
  8. Remove the skin strips if you want to. I like to leave them for that rustic texture.
LoveCooking http://lovecooking.co.za/

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *