Tomato Sauce – A Very Simple Recipe

Transform your homegrown Tomatoes into delicious Tomato sauce for the freezer!

Tomatoes were the first edible crop that I grew and once I tasted that first homegrown tomato I was hooked!

I’ve grown tomatoes every year since, which is now more years than I care to remember.

I initially only had the tiniest vegetable patch and I only had enough space for four tomato plants. Although they were outside, they were against a south facing wall, but I still struggled to get them all to ripen before the end of the season. I dreamt of having a greenhouse and growing enough tomatoes to make tomato soup.

Well dreams sometimes come true! Nine years ago we moved here, and set about transforming the garden into a productive kitchen garden.

You can guess what one of the priorities was? Yes a greenhouse!

We now have space to grow thirteen tomato plants, producing enough tomatoes to make my long dreamed of soup, and much more besides….

We are now able to eat fresh tomatoes from June to October, and of course plenty for my longed for soup.

Best of all, we make dozens of batches of easy tomato sauce, which we freeze in portions. Some larger potions for pasta dishes, and Sweet & Sour sauce. Plus some smaller ones for Pizza topping and Salsa.

Why not try the recipe for Vegetable Lasagne, trust me you’ll never want a meat version again!

I grow five varieties of tomatoes. Three staples that I can’t live without, Brandywine, Rosella and Sungold.

Plus two new ones each year, as it’s good to try new varieties.

All in all tomato heaven.

You can of course make this sauce with bought tomatoes or even tinned tomatoes, which I did for years.

Ingredients

Tomatoes – approx 1kg or 2 x 400g tins
Onion – 1
Garlic – 2-3 cloves
Olive oil – 2tbsp
Balsamic vinegar – 2tbsp
Oregano – 1 heaped tsp

Method

Finely chop an onion and fry very gently in olive oil with a lid on, until transparent and soft. This will take at least 20 mins.

Whilst the onions are softening, pick your tomatoes and give them a quick wash.

Cut them into halves or quarters, then add to the onion once it is ready.

Peel and crush the garlic, add it to the pan with the balsamic.

Bring to the boil and simmer for approximately 45 minutes without a lid. Until the tomatoes have broken down and slightly thickened. Stir regularly to stop it from sticking.