All-Rounder Tomato Sauce

No doubt there are dozens of tomato sauce recipes already out there but I think mine is a little different as I add fresh herbs in it. This all-rounder tomato sauce recipe is my own after numerous experiments making a versatile tomato sauce base. I've been making this sauce for years and it's absolutely fabulous using it as just plain tomato sauce on meat or sausages. However, it's so versatile I literally use it in spaghetti, lasagna, noodles, and as a pizza base.

I believe it's the 'Queen of Sauces' and you can't go wrong making it or using it in any recipe requiring a tomato sauce base. It's rich in herbs and flavor, delicate yet robust enough to enjoy on almost anything. The base is simple and with an extra pinch, teaspoon or generous handful of extra ingredients you can turn this sauce into an award winning addition to many dishes, leaving your family or dinner guests wanting more.

Note: The best results are obtained by using as much as possible home-grown or organic grown ingredients.

INGRID’S TOMATO SAUCE No 1:

Equipment needed:

• Large, heavy base cooking pot, sharp knife, cutting board.
• Long handle spoon, ladle, sieve or moulinex.
• Glass jars or glass sauce bottles.
• Gas, electric or wood stove.

Ingredients needed:

• 4 kg ripe tomatoes
• 1 kg white sugar
• 1 teaspoon white pepper (½ this for milder sauce)
• ½ teaspoon black pepper (optional)
• 2 chillies (optional)
• 6 garlic cloves
• 125 grams cooking salt
• 1 liter white vinegar
• 6 large granny smith – green apples
• 4 large brown onions
• 1 good handful of fresh finely chopped mixed herbs of your choice: e.g. sweet or Thai basil, oregano, parsley, chives, tarragon, rosemary, thyme or whatever you prefer. You can make different batches to achieve the different flavors.

What to do:
Chop tomatoes, onions, apples and put with all other ingredients in large pot and simmer for 3 hours. Do not reduce cooking time. Strain though sieve or push through moulinex. Bottle and seal while hot in sterilized jars or bottles.

Do not peel or core apples, do not peel the onions. Just roughly chop in quarters and put skins, pips, stalks all in the pot. Adds to the flavor. All these are removed once you sieve it or put it through a moulinex.

Golden Rule:
DO NOT REDUCE COOKING TIME

INGRID’S TOMATO SAUCE No 2:

If the first recipe sounds a bit bland for your taste buds and you prefer something more picante for your spaghetti for example then the following recipe might be better for you.

Ingredients needed:
6 kg ripe tomatoes
1½ litres white vinegar
1 large tablespoon cooking salt
2 large tablespoons whole peppercorns
7 large onions
1 small teaspoon cayenne (optional)
1¼ kg sugar
2 large tablespoons allspice (whole... not ground)

Simmer chopped tomatoes, onions, vinegar, salt, and sugar for 2 hours. Strain or push through moulinex. Add other ingredients (whole peppercorns, whole allspice) tied in muslin bag and simmer for further 2½ hours. Bottle and seal while hot in sterilized jars or bottles.

Golden Rule:
DO NOT REDUCE COOKING TIME

Over the harvest season I make at least a hundred jars of sauce so these can sit and develop the flavor over time. I often use jars of sauce from 6+ months ago and the taste is exquisite. The flavor definitely improves with a little patience.

Happy sauce making!

All images and content are my own...
©️ingridontheroad