This rich tomato sauce will keep in a cool pantry for up to six months.
|4 kg||plum tomatoes|
|30 ml||fresh chillies — 573|
|1||onion — large, chopped|
|6 cm||garlic — cloves, crushed|
|1||tomato paste — small tin|
|5 ml||dried basil|
|5 ml||dried oregano|
|2 ml||dried marjoram|
|250 ml||wine — dry white|
|5 ml||Worcestershire sauce|
|50 ml||fresh basil — chopped|
Peel the tomatoes and chop them roughly.
Heat the oil and fry the onion until soft. Add the garlic and sauté for a few minutes. Add the remaining ingredients except the fresh basil, season to taste with salt and freshly ground black pepper and bring to the boil. Simmer for 30 minutes. Check the seasoning.
Add the fresh basil. Remove from the heat and blend in a liquidiser until smooth.
Pour into sterilised jars. Leave a 5mm gap at the top of each jar. Seal with lids. Put into a saucepan, the same way as for the tomato and pepper salsa (see the recipe here), and simmer for 35 minutes. Store in a cool place for up to 6 months. Refrigerate once opened.
Text and image: Ideas magazine