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Fresh Tomato Sauce

Best made at the end of the summer, when tomatoes are full of flavour, this is a very versatile sauce. Keep it thin for coating pasta, or reduce it for enriching soups and stews.

Makes 750ml–1.5 litres (3–6 cups), depending on thickness required



  1. Bring a large saucepan of water to the boil. Meanwhile, fill a large bowl with water and ice and place it beside the hob or stove.
  2. Drop several tomatoes at a time into the boiling water and leave them until you see the skin starting to wrinkle and split, about 45–60 seconds. Lift out with a slotted spoon and plunge them into the iced water. When cool, transfer them to another bowl. Repeat this step with the remaining tomatoes.
  3. Peel the tomatoes, then roughly chop the flesh. Working in batches, pulse them in a blender or food processor to the consistency you prefer – either chunky or smooth.
  4. Transfer the tomatoes to a large saucepan and bring
    to a simmer over a medium-low heat. Cook, uncovered, for 30–40 minutes, stirring occasionally, until the sauce reaches the taste and consistency that you like. Stir in the vinegar and salt. Taste and add some brown sugar if the sauce is a little sharp.
  5. Store for up to a week in the refrigerator, or pot up in sterilized screw top jars. 

Tomato Sauce Variation