I have honestly stopped using canned tomatoes altogether – there’s no point going back when you’ve tried this fresh and super easy to make recipe. The basic sauce can be used for anything from pasta to chilli to stews. Tomatoes are brimming with antioxidants but a lot of their nutritional value, in fact most of it, is killed off in the canning process, not to mention the chemical lining on the inside of most cans – yuk!
yields: 4 portions
- 1 red opnion –thinly sliced
- 2 garlic cloves – finely sliced
- 1 red pepper / capsicum – roughly chopped
- 1 carrot – shredded
- 6 large plum tomatoes or 4 large heirloom tomatoes – roughly chopped
- optional 6-8 cerry tomatoes for extra sweetness
- 2 tsp mixed Italian dried herbs (or 2 basil leaves finely sliced for a sweet basil version)
- 2 TBS cold pressed olive oil plus1 extra for frying
- gently sauté the onion and garlic for a few minutes with 1 tbs of the olive oil
- place all other ingredients in a high speed blender and pulse until you have a sauce to the consistency you desire – i like to keep a few chunks in there for texture
- place the tomato mixture in the pan with the onion and garlic and warm through for a few minutes
- to keep the sauce “raw” simply add your onion and garlic to the tomato sauce in the blender and pulse to well combine. I like to cook the onion and garlic as I have a baby and raw onion and garlic tends to give them gas, but if you like raw you can skip the sauté part.
- keep in an airtight mason jar in the fridge for up to 3 days or freeze until use.