Author Notes: I may have inadvertently picked the perfect time to tell you about this recipe. It’s the beginning of the week and having this sauce on hand means that you can cruise through those weekday suppers like it ain’t no thing. We go through two jars of this stuff every week between the two of us, and it goes on everything from fried eggs in the morning, to simmer meatballs in, and even as a pizza sauce. And if that list doesn’t suffice, I even use it as a dip with fries or crudités. So versatile, and how!
I’ve been using this recipe for the longest time now, and it’s so quick, uncomplicated and delicious that I’ve never found a reason to divert from it. I amp up the heat with some extra chilli flakes every now and again, but otherwise it’s pretty much the same drill every time. Pure, unadulterated, and totally comforting. —Kirthana | Theblurrylime
Makes: 3 cups
large ripe tomatoes (I use a combination of regular and heirloom) / 2 cans chopped tomatoes
cloves of garlic, finely chopped
teaspoon dried oregano
tablespoons olive oil
teaspoon chilli flakes (or to taste)
Freshly ground black pepper
- If using fresh tomatoes : Bring a large pot of water up to the boil and drop the tomatoes into it. Leave them there for 7 - 10 minutes, or until their skins just about start to blister and come off. Drain and let them cool slightly. Once cool enough to handle, peel back their skins completely and purée coarsely in a blender. Set aside.
- Heat olive oil in a pot and add the onions and garlic. Sauté for a few minutes until lightly browned, before adding the oregano and chilli flakes. Tip in the puréed tomatoes / canned tomatoes, 1 cup of water and sugar, and season well with salt and fresh pepper. Bring this sauce up to the boil, then simmer for 25 - 30 minutes until it reduces and you get the right consistency.
- Let the sauce cool completely before adding the torn basil leaves. Pour into sterilized glass jars and refrigerate. You could freeze this too, but make sure to use appropriate containers.
- * It stays well in the fridge for up to 15 days. Can be frozen for up to 3 months.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper