This summer we had a bumper crop of tomatoes in the garden. We had tomato salad almost every night, sun dried tomatoes and of course I made tons of tomato pasta sauce to store for rainy days. Another super easy, super tasty sauce.
To store the sauce for longer, top the sterilised jar you’ve put it in with some extra virgin olive oil to seal it in.
- 300g cherry tomatoes
- 1 tablespoon of tomato paste
- 1 clove of garlic
- 1 tablespoon olive oil
- Half a handful of fresh basil or oregano (or 1 tsp dried herbs)
- Half a tsp sugar
- 250ml water
- Salt and pepper to taste
- Chop the tomatoes in half and add to a saucepan, with the olive oil, crushed garlic and tomato paste
- Let the tomatoes cook down gently on a medium heat for a few minutes, when they start to break down, add the water, herbs and the sugar
- Let the sauce bubble away gently for about 20 – 30 minutes
- Once the sauce has reduced and the tomatoes have broken down the sauce is ready
- Add salt and pepper to taste
- You can blend the sauce with a hand blender if you prefer or just leave it as is, you’ll have the tomato skins in this sauce but they are so tender you wouldn’t even notice.