I’ve made two batches of tomato sauce in the past week – needing 2kg of tomatoes for each batch. So we must have picked at least 6kg of beefsteak tomatoes and 1kg of cherry tomatoes.
We’ve frozen the tomato sauce in batches for the winter.
Recipe (from Jan/Feb’s Mindfood):
- 2kg ripe tomatoes
- 2tbsp olive oil
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 4 strips lemon rind
- 4 bay leaves
- 6 thyme stalks
Peel the tomatoes (cross the bases, steep in boiling water for 2 mins, then dunk in cold water and peel). Cook onions for 5 mins in oil. Add garlic and cook for 1 min. Add roughly chopped tomatoes, lemon rind, bay leaves and thyme. Bring mixture to boil, then reduce heat and simmer for 30 mins or until reduced sufficiently.