Last summer was unusually long and unusually hot – exactly the way I like it. My plants agreed a 100% and brought an abundance of fruit (that we are still enjoying – my tomato plant looks like it’s going to produce until at least Christmas).
When my coworker took care of her neighbour’s garden during her two-week holiday, there were so many tomatoes that she did not know what to do with them other than to ask me whether I would like some.
Of course I did!
The next day she came with two punnets filled to the top with an assortment of the most flavourful cocktail tomatoes (in red, green, yellow and black) that I got to take home.
When she produced yet another punnet the next day, I realised that Mr A and myself couldn’t eat enough salad to finish them off. That’s when I came up with the idea of turning them to the most delicious and simple tomato sauce.
- 1 kg of perfectly ripe tomatoes
- 2 cloves garlic
- 1 Tbsp fresh oregano
- olive oil
- Chop garlic, cut up tomatoes
- Heat olive oil with the garlic, then add tomatoes and oregano.
- Boil them up, then reduce the heat to a gentle simmer and leave it be for as long as you can (1 hour minimum).
- The sauce gets more flavourful, the longer you cook it.
- When you're done simmering, strain the tomatoes through a sieve.
- Fill the sauce into containers and cool (for a few days) or freeze (for a cold winter's night) - or immediately add pasta and eat it.