A simple homemade tomato sauce made with ripe homegrown tomatoes from Co. Offaly our very first harvest. In this simple recipe I used, onion, garlic, and fresh herbs from the garden. Cooked slowly until thick and flavorful, then stored in sterilized jars to enjoy later. It was lovely!
We grew Marmande tomatoes for the first time, and seeing them ripen in the polytunnel has been rewarding. We set up the polytunnel earlier this year, hoping it would help us grow more and extend the season. Now, looking at the harvest, it feels like all that work is starting to give something back.
A simple homemade tomato sauce made with ripe homegrown tomatoes from Co.Offaly our very first harvest. In this simple recipe I used, onion, garlic, and fresh herbs from the garden. Cooked slowly until thick and flavourful, then stored in sterilised jars to enjoy later. It was lovely!
simple-
Prep time: 30 minutes -
Total time: 30 minutes
Ingredients
| 7 | medium ripe tomatoes (that’s what I had)1 onion, chopped3 garlic cloves, chopped2 tbsp olive oilSalt and black pepperA handful of fresh basil , parsley and chives 1 tsp sugar, optional, if the tomatoes are acidicA splash of water, if needed, I added a tiny bit of oregano as well! |
Steps of preparation
- Prepare the tomatoes
Wash and roughly chop the tomatoes. There’s no need to peel them if you’re happy with a rustic sauce.
- Cook the onion and garlic
Heat the olive oil in a large saucepan. Add the onion and cook gently for about 5 minutes until soft. Add the garlic and cook for another minute.
- Add the tomatoes
Add all the chopped tomatoes, salt and pepper. Stir well.
Simmer. Bring to a gentle boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally. The tomatoes will break down and the sauce will thicken.
- Add herbs
Add fresh basil, parsley, chives and oregano towards the end of cooking.
Blend if you like
For a smooth sauce, use a hand blender. For a rustic sauce, simply leave it chunky.
- Taste and adjust
Add a little sugar if the sauce tastes too acidic, and adjust the seasoning. - Wash and sterilize your jars and keep them hot until you’re ready to fill them. I filled a jar and less than a half of another one with the quantity of tomatoes I had available.
Notes
If you’re making a big batch, simmer it longer to reduce the water and concentrate the flavour.
Sterilising the jars helps prevent bacteria and mould from growing, keeping the tomato sauce fresh and safe to store for longer.
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