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.
I love this simplistic but awesome tomato sauce. I’ver never ever made a tomato sauce from scratch with fresh tomatoes, but I really need to try it soon! Unfortunately I haven’t had enough tomatoes on the balcony. Only two or so which went right into my mouth =D
Haha, I would’ve been to greedy to use my few handfuls of self-grown tomatoes for it 😉 But when the opportunity presented itself, I made use of it.
The sauce is best used for one pot pasta. Just be careful to add some water as it gets really thick once the pasta is added and may actually burn. Thus said, I think dinner is sorted 🙂