Fresh Tomato Sauce


  • 1.5 kgs ripe tomatoes (about 25 tomatoes)
  • 6 tablespoons olive oil
  • 2 cloves garlic; finely sliced
  • 1 brown onion; finely chopped
  • salt and pepper
  • handful of fresh basil; chopped


  1. To remove the skin from the tomatoes, use a knife make a cross on the tomatoes and plunge into boiling water for a few minutes. Remove skin and when cooled enough to handle, peel the skin off and roughly chop.
  2. Heat a large saucepan over medium heat and add the olive oil, garlic and onion. Cook until soft but not browned.
  3. Add the tomatoes and using the back of your spoon break them up as much as you can. Bring to the boil and then allow to simmer for about 30-90 minutes. It will depend on how ripe you tomatoes are and the water content. Also the consistency and taste you like best.
  4. Once the sauce has thicken up, add basil and season; add 1 teaspoon of salt and pepper to taste.

Recipe Notes

Makes about 700ml