What you’ll need:
- 8 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried thyme
- 1/4 cup extra virgin olive oil
- As many SOF whole tomatoes as you want
- Fresh basil (if available)
- SOF red hot pepper, thinly sliced (if preferred)
- Salt and pepper to taste
- SOF parsley/coriander when using as per recipe
What you’ll do:
1. Start by boiling your tomatoes in water for a few minutes. This will loosen their skins, so they’re much easier to remove in the next step. Then, rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain.
2. Remove their skins and cut out the spot where the stems are used to attach to the tomatoes (this is referred to as core the tomatoes). Then, slice the tomatoes in half, and scoop out the seeds. Don’t worry if you miss some.
3. In a large pot over medium heat, add garlic, onion, thyme and olive oil. Stir and cook for 4-5 minutes, until onions are translucent. (you add red hot peppers if you prefer a hot kick)
4. Add tomatoes and basil then bring to a boil. Turn the heat down to a bubbling simmer, cover and cook for 40 minutes while stirring occasionally, or until the sauce reaches your desired thickness
. 5. Turn the heat off and transfer the sauce to a blender then season with salt and pepper. Pour your finished sauce into jars – add a bit of olive oil at the top after jarring. When serving again you can add SOF parsley or coriander as you heat up the sauce for a recipe – they will add amazing herbal flavours.
