Italian tomato sauce

Published on

Italian tomato sauceImage by Steve Brown

Ingredients (4)

  • 2kg (about 20) egg tomatoes
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 95g (1/3 cup) tomato paste
Nutrition info

Method

  • Step 1 Cut a small cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Use a slotted spoon to remove tomatoes from the water. Use your fingers to carefully remove the skin. Coarsely chop tomato.
  • Step 2 Combine the tomato, garlic and oil in a large saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 45 minutes or until mixture thickens.
  • Step 3 Add the tomato paste and cook, stirring occasionally, for 15 minutes or until sauce thickens.