Sunday 12 October, 2014 by Uncle Spike
Another of the end-of-summer jobs each year is to make our annual stock of tomato based pasta sauce. To be honest, we use it for all sorts of purposes, not just pasta, but you get the idea.
Each September we make and freeze bags of the stuff, and here’s how…
Wash up a heap of plum tomatoes. We usually ‘do’ about 25kg (55 lbs) in total, but for the purposes of this ‘recipe’, we’ll base the ingredients on one single large pot which uses 7kg (15 lbs) of toms.
Peel ’em all…!
We splashed out a decent Swiss-made tomato peeler a couple of years back – makes all the difference 🙂 And the chooks love the peelings, so again, no wastage.
Cut into chunks (quarters for example) and liquidize.
Thanks to good old Uncle Baldrick for his efforts a few years ago when he brought us over a solid Kenwood food mixer, complete with blender and other attachment gadgets – you’ll be astonished at what he can bring as luggage when he visits 🙂
Cut up or blend 20 decent size cloves of garlic. I tend to use two large heads of garlic rather than count them, as clove sizes vary.
Use a hefty big pot, pour in 2 water glasses (400 ml, 13.5 US fl oz) of olive oil (we produce vats of oil from our own trees, but a good brand virgin oil would do the job).
Heat the oil and add the garlic. Cook for 5 minutes, stirring occasionally.
Add 3 tablespoons (50g, or 1.8 oz) of table salt – decent low sodium sea salt if poss. Stir till it disappears.
Add the liquidized 7kg (15 lbs) of tomatoes, and bring to the boil.
Stir in 1 water glasse (200 ml, 7 US fl oz) of malt vinegar. We use dark grape vinegar here.
Simmer for a couple of hours, slightly covered with a pan lid, stirring every now and then. The idea is to reduce the volume by 25%, until the mixture starts to turn a richer, darker colour.
Once cooked, leave to cool off for a few hours.
We bag them in lots of 2 ladles, which is about 2 water glasses (400 ml, 13.5 US fl oz). It’s a handy size for use later on your pasta, as a base for a chilli-con-carne, or as we use it, as a cold dish for serving peppers – perhaps another time I’ll tell you all about that 🙂
NOTE: This is based on a recipe originally seen on the excellent site, Cafe Fernando.