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The Art of Flavour Sunday e-magazine


Proper Tomato Sauce

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  • 6 x Medium large, ripe tomatoes

  • 4 x Tablespoons butter - unsalted

  • 4 x Tablespoons olive oil

  • 1 x Medium onion - very finely diced

  • 4 x Garlic cloves - peeled and heavily smashed

  • 1 x Teaspoon sugar

  • 1 x Teaspoon dried Mediterranean oregano

  • 2 x Tablespoons chopped fresh basil

  • 1/2 x Teaspoon salt - optional

  • 1/2 x Teaspoon black pepper


In a pot with boiling water add the tomatoes then remove once the skin has started to split. Next place in cold water before you commence removing the skins (the skins will easily peel off) and chop into 3cm chunks, removing the cores and importantly, saving the juices.

Next add the tomatoes and saved juice to a large pot and add the onions, butter, garlic, oregano, seasoning and sugar. Bring the mixture to a gentle boil then reduce to a simmer (uncovered) for 2 hours, mashing ocassionally to remove any lumps from the tomatoes and until the tomatoes have lost their liquid and you have a lovely thick sauce.

Check the seasoning again then add the basil and stir to blend.

Comments: For obvious reasons fresh tomatoes are preferred, however, 2 x Cans whole tomatoes will work but with reduced flavour richness.