Fresh tomato sauce
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.
- 5 ripe tomatoes
- 2 t dried basil
- 2 t garlic flakes or 2 cloves of fresh garlic
- a pinch of salt
- a grind of pepper
- 1 T sunflower oil
- Add the sunflower oil to a non-stick pan
- Add the basil and the garlic
- Fry until fragrant - about a minute
- Slice the tomatoes to about 1 cm thick slices
- Fry until caramelised on the one side
- Turn over and do the same on the other side
- They should be cooked in 10m - and should disintegrate.
- Remove the skin strips if you want to. I like to leave them for that rustic texture.