Great for using up those leftover tomatoes, Grandma’s* tomato sauce recipe can be used as a pasta sauce, to top a homemade pizza or even as a dip.
*Christina Comunian’s Grandma to be precise!
If you don’t use the sauce immediately put it in a glass jar or, when cold, in a plastic Tupperware box. Close the lid tightly and place it in the fridge. It will keep for 3-4 days.
- 1 onion
- 1kg tomatoes (whatever you have to use up
- 2-3 tbsp of olive oil
- 1 clove of garlic
- Chilli to taste (optional)
- Salt and pepper to taste
Wash tomatoes and make a cross on the bottom of each with a knife.
Pour boiling water over the tomatoes and sit for 2 minutes. Skin will then be easy to peel starting from the cross you cut (well, no one likes tomato sauce with pieces of skin in it!).
Cut tomatoes into four parts and remove the seeds then cut into smaller pieces.
Chop the onion and slowly brown in a pan (garlic is optional) with the olive oil.
Add the tomatoes, salt and pepper (chilli if you like) and a pinch of sugar to regulate acidity.
Cook very slowly until the tomatoes melt and become a sauce (20-30 minutes).