Tomato Sauce Recipe 4

Ingredients

2kg of ripe Organic Roma Tomatoes

2kg of Organic Cherry Tomatoes or any different types of Tomatoes as available

1 medium Organic Onion

1  medium Red Organic Capsicum (optional)

500g ripe of Organic Beef Tomatoes or any type of large juicy Tomatoes

2 or 3 leaves of Fresh Organic Basil

2  cloves of Organic Garlic (optional)

1 tsp of Sea Salt

Method

Wash the tomatoes then roughly dice them. Place them in a heavy bottomed saucepan on medium to high heat, stirring to avoid burning while cooking them until they break down and become soft, this takes about 10 minutes. Then place them in a food processor or blender and reduce the mixture to a puree. Strain the puree to remove any skins or seeds and then place it in baking dishes that have been lightly oiled with coconut oil so the puree is about 25mm (1in) deep. Bake these in a slow oven at about 110 DegC (250F) until thickened (tomato paste) about 1& 3/4 hours but keep an eye on it.

Wash and dice the rest of the tomatoes and place them in the saucepan simmer them until they break down and become soft, stirring to avoid burning when necessary. After about 10 minutes puree them in a food processor or blender and strain to remove any seeds or skins, Take about 1/4 of the puree and set it aside.

Finley dice the onions, capsicum and garlic then sauté these in 2 tbsp of coconut oil until soft then add the remaining puree simmering it until it reduces to a nice sauce consistency, about 30 minutes.

Lightly bruise the basil leaves by gently rubbing in your hands and then reduce the heat in the puree to just under simmering and add the whole basil leaves and salt, allow them to infuse for about 5 minutes then remove the basil and add the reserved tomato puree and the tomato paste Turn off the heat and allow the sauce to cool and place it in sterilized, airtight, foodsafe containers adding a small amount of coconut oil on the surface to seal it, then put on the top.

The fresh sauce will last about 5 days if refrigerated or this sauce can be cultured by adding 1/2 a cup of mesophilic culture or it can be frozen.