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Rich tomato sauce

This rich tomato sauce is brilliant for pizzas and tomato based soups. It should feature as a staple in your on board larder.

Rich tomato sauce
click to enlarge

Create the following quantity in advance and you’ll have plenty to store in jars in the fridge where it’ll keep for months and months and months for use with many meals.

Rich Tomato Sauce

1 red onion
2 kg very ripe tomatoes, mixed varieties
200g vine tomatoes
1 tin chopped plum tomatoes
100g cherry tomatoes
1 250/370gm jar of sun dried tomatoes in olive oil
1 large clove of garlic, crushed
1 tsp mixed dry herbs (Herbs de Provence)
Olive oil as required

Preparation

Start by preparing the tomatoes. This will take a bit time but will be so worthwhile.

First, we need to skin them. Make a cross with two small cuts across the bottom of each tomato. Place them, one at a time, in a bowl of boiling water, bottom up. After a few moments you’ll see the skin start to peel from the cross. Lift the tomato out (not using your fingers!) and peel off all the skin.

Repeat this process for all the tomatoes.

Second, you need to de-seed them. Cut each into quarters and use your thumb to scoop out the seeds and non-fleshy bits. Do this over a bowl so all the discard is collected – don’t waste any of it. The liquor this produces is so full of flavour.

Note: If by the time you reach the cherry tomatoes you’re tired, just skin them. There’s no need to de-seed them.

Third, cut the flesh into thirds and add to the bowl of ingredients.

Finally, extract all the juice from the seeds and bits. To do this, pour the bits into a sieve over the bowl of ingredients and press the juice through using the back of a large spoon.

Now, chop the onion finely and fry gently in some olive oil until they’ve become translucent but not coloured. Add the crushed garlic.

After a few moments, add the dried herbs, the prepared tomato flesh, the whole content of the jar of sun dried tomatoes, and cook for 4 hours over a low heat.

There should be enough liquid in the ingredients, but if you need to add some water, do. In the same way, if you need more olive oil, add a tbsp at a time.

When cool, decant into jam jars and store in the fridge. As I’ve said, it’ll keep for months.

Note that we didn’t added any salt or pepper. That’s because this sauce is used as an ingredient with other recipes which, when they’re made, will be seasoned in their own right.

Piers and Lin
from the Galley of
Play d’eau
Fleming 55

You can get in touch with us any time by using our Contact Form.

1 comment to Rich tomato sauce

  • Hil

    It’s done!I let it bubble away for 4 hours and the house became infused with the powerful scent of the cooking.Now it is done and the flavour is unbelieveable-rich,sumptious,exciting and beautiful.I shall use it in many different recipes.You can tell-I am thrilled!Thank you.x x

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