Ingredients
3 cups (750g) of fresh ripe Organic Red Tomatoes, finely chopped,
retaining their juices
3 tbsp of finely chopped fresh Parsley or
Coriander Leaves (optional)
1 large Organic Onion
2 Cloves of Organic Garlic
8 to 10 leaves of Fresh Basil, shredded (optional)
4 tbsp of Cold Pressed Coconut Oil or Cold Pressed Organic
Olive Oil
Sea Salt and Freshly Ground or Cracked Organic Black Pepper
Pure fresh Water as needed
Method
Place the tomatoes with their liquid, finely chopped, onion,
garlic and parsley in a heavy bottomed saucepan and simmer covered for 20
minutes stirring occasionally and adding enough pure fresh water if necessary
to maintain a thick sauce like consistency. Then transfer it into a food
processor, blender or use an immersion blender and puree it, then strain it
through a sieve to remove any seeds or skins, adding a 1/4 of a tsp of salt and
1/4 of a tsp of pepper.
Return the sauce to the saucepan and simmer for a further 5
minutes, add the oil, stir and taste and adjust seasoning if necessary. Remove
it from the heat and serve hot or at room temperature. This sauce will keep for
5 days if you place it in a sterile, airtight, foodsafe container and cover
with a small amount of coconut oil to seal the surface then fit an airtight
lid. You can also culture it by adding 2 tbsp of Whey Liquid (Mesophilic
Culture) and following the directions for culturing in the introduction.
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