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Tomato cooking sauce

A handy basic to have stored in the fridge for last-minute bolognese nights or nacho bakes, this tomato sauce recipe is an easy and budget-friendly idea. - by Chantal Walsh
  • 09 Mar 2017
Tomato cooking sauce
Cook: 100 Minutes - easy - Makes 4cups - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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A handy basic to have stored in the fridge for last-minute bolognese nights or nacho bakes, this tomato sauce recipe is an easy and budget-friendly idea.

Ingredients

2 kg ripe tomatoes

2 tbsp olive oil

2 onions, finely chopped

2 cloves garlic, crushed

1 ½ tsp sea salt flakes

Method

  1. Using a small sharp knife, remove cores from tops of tomatoes. Cut a shallow cross in the base.
  2. Place tomatoes in a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes, or until skins start to split. Remove tomatoes with a slotted spoon. Cool slightly. Peel and discard skins. Cut into 2cm pieces.
  3. Heat oil in a stockpot over a medium heat. Add onions and garlic. Cook, stirring, for about 6 to 8 minutes, or until onions are soft. Add tomatoes. Reduce heat to medium to low.
  4. Simmer rapidly, covered, stirring occasionally, for about 1 hour, or until tomatoes are soft and pulpy. Remove lid. Cook for a further 5 to 10 minutes, or until sauce is thickened. Stir in salt. Remove from heat. Cool.

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