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!
Top tip
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.
Ingredients
- 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
Method
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Wash tomatoes and make a cross on the bottom of each with a knife.
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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!).
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Cut tomatoes into four parts and remove the seeds then cut into smaller pieces.
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Chop the onion and slowly brown in a pan (garlic is optional) with the olive oil.
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Add the tomatoes, salt and pepper (chilli if you like) and a pinch of sugar to regulate acidity.
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Cook very slowly until the tomatoes melt and become a sauce (20-30 minutes).