This tomato sauce recipe is by far the best tomato sauce recipe I have ever made. It may be a little more fiddly than some but the results are worth it; a thick chunky deep-flavored sauce. The richness of the finished sauce makes it perfect for freezing and the sauce makes a perfect base for soups (by simply adding a good stock), or a fabulous sauce for pasta, grilled meats and fish. The sauce when sieved thoroughly gives a silky tomato coulis.
If you don't have super-fresh tomatoes then use canned, they work very well.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 1 medium celery stalk,
- 1 medium carrot, peeled
- 1 small onion
- 1 clove garlic
- 1lb 10 oz/750g fresh tomatoes, skin on, roughly chopped into large pieces (see note above)
- 1 cup/large handful flat-leaf parsley
- 1 cup/large handful basil leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
This tomato sauce recipe makes 1½lbs/ 700g of finished sauce.
Chop the celery, carrot, onion and garlic into tiny pieces (1/8 inch/ 3mm), roughly all the same size.
Place the tomato pieces in a large casserole. Place the carrot, then the celery, the onion, garlic and finally the herbs on the top. Pour the olive oil over and cook for 1 hour, on a medium heat without stirring but just shaking the pan to prevent it from sticking. Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky and you should be able to see tiny bits of the vegetables within the thick sauce). Add the butter and further reduce the sauce until it has thickened slightly, about 10 minutes. Leave to cool.
Freeze in small batches as the sauce is concentrated.