Prep
1 hr
Plus
great pot, strainer
Serves
4-6
’tis the season for tomato sauce. Whether you’re a first timer or a seasoned pro, these two have all the tips and tricks. Frank & Randy, where do we start?
When to Keep the Skin on
- In a salad, or sandwich: the skin is what helps them stay together
- Slow roasting; if you remove the skin, they’ll melt away
Canning vs Freezing
- Freezing – faster, no cooking, good for small batches
- Canning – *may* keeper fresher taste, big batches a must
INGREDIENTS
- 4 litres tomato flesh
- 1/4 cup extra virgin olive oil
- 8 garlic cloves
- 2 tablespoons kosher salt
- 10 sprigs basil
METHOD
- In a large pot simmer tomatoes
- In a small pot roast garlic in olive oil until golden
- Strain oil into tomatoes add basil and salt, reduce until sauce like consistency
