The Great Tomato Glut
We’ve taken all the bruschetta that we can handle, added them to salads, sandwiches and pizzas, but still we have KILOS of tomatoes growing on our vines. The chickens can’t keep up with the rotten ones I’m having to toss out every couple of days. Action is called for. I’ve stemmed the tide and bottled up some summer goodness, by way of a versatile tomato sauce.
Roasted tomato sauce*
1kg large tomatoes (about 8-10)
300g cherry tomatoes
1 large handful of fresh basil leaves
1 large handful of fresh oregano leaves
1/2 cup white wine vinegar
2tbs light brown sugar
1tsp ground coriander
sea salt and freshly cracked black pepper
Preheat the oven to 180°C. Cut the truss tomatoes in half, removing the core from the top half, and place inside up in one of the roasting tins lined. Place the whole cherry tomatoes in the other baking tray. Drizzle generously with olive oil to coat each one of the tomatoes. Place the large tomatoes in the oven and roast for 80 minutes. After 40 minutes place the cherry tomatoes in the oven and roast for 40 minutes.
Once all the tomatoes are done cooking (they will look soft and wrinkly) remove them from the oven and add to a large heavy-bottomed saucepan. Share 120ml of water between the two baking trays to wash down the bottom, scraping any stuck-on bits with a wooden spoon and add the liquid to the saucepan. Cook over a medium heat till boiling then add all the other ingredients, except the salt and pepper, remembering to tear the basil leaves, then simmer gently for 45 minutes or until reduced and thickened. Intermittently break up the tomatoes into a pulp using a potato masher.
Remove from the heat, season with the salt and pepper. Pour the hot sauce into sterilized airtight jars. Once cool, store in pantry or refrigerator once opened. Because this sauce does not contain onion it will keep for up to year unopened.
Serve the sauce with sausages, burgers or pasta.
* This is not an official KitchenAid recipe.Share this on: