Wednesday, 17 May 2017


Preparation 🕰: 2 hours 20 mins
Difficulty: Easy
Servings: 8


5 pounds fresh tomatoes, (about 20 medium tomatoes) peeled, seeded
1/4 cup olive oil
3 medium onion, diced
8 cloves Garlic, minced
1/3 cup fresh basil, finely chopped
1 Tsp thyme
1 Tsp oregano
2 sprig parsley
2 bay leaves
1 Tsp salt
1 small carrot, grated
1 Tbsp honey/sugar (optional)


1. Bring 2 liters of water to boil then cut a small "x" on top of each tomatoes and put in a large bowl. Pour the boiled water over the tomatoes and leave for 15 seconds then drain the water. Pour iced cold water over the tomatoes so that the skin can easily peel off. Peel off skin, divide each tomatoes into 4 pieces and remove seed.

2. Pour olive oil in a large stockpot over medium heat. Add diced onions, garlic and grated carrots. Sauté for 6 minutes or until onions are translucent and tender.

3. Add the tomatoes, chopped basil leaves, oregano, thyme, bay leaves and salt to taste.

4. Simmer on low heat for 2 hours or until cooked down and start to darken. Remove bay leave and add the honey then stir to blend and remove from heat.

To make the sauce into purée,You can use an immersion blender to purée the sauce until smooth. Store in fridge for up to a week.

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