KAS Tomato Pasta Sauce - Simmered
1 hour 15 minutes
1kg of tomatoes makes a 500ml jar - imagine the flavour! I made a 5 kg batch as it is tomato season. Usual methods tell you to skin tomatoes before cooking - way too much effort for me! I put it all in then sieved at the end to remove skins and seeds. Simple and faster.
1 person made this
Ingredients
Serves: 6
- 1kg Roma tomatoes
- ¼ cup olive oil
- 1 large brown onion, finely chopped
- 6 garlic cloves, crushed
- 1 strip lemon rind
- 2 tablespoons lemon juice
- 1 tsp white sugar
- salt
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Heat oil in a large heavy-based saucepan over medium-low heat.
- Add onion and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste).
- Add tomatoes, lemon rind, lemon juice, salt and sugar.
- Chop tomatoes directly into pan by holding in one hand, cut down into tomato to make eight quarters then slice across and straight into pan.
- Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 1 hour plus, stirring to stop sticking to bottom until sauce is thick.
- Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright. Cool.
