How many times do we reach for tins of tomatoes, a tube of puree, a bottle of ketchup or a jar of passata? If you eat like me the answer is many.
Tomato sauce is the mainstay of many a wholesome meal, and for this LIMITED TIME ONLY we get to make it ‘proper saucy’. At the same time we curb our freight miles and reduce our carbon footprint by going to visit the stalls at the Growers Market.
This week’s recipe features tomatoes from the ladies at Pond Road Farm and they were delicious.
Raglan Grower’s Nonna Sauce
Take a large saucepan and fill it ¾ full of fresh tomatoes.
Peel and quarter one white onion and put it in the pan.
Add a generous four glugs of oil (this recipe used organic sunflower oil from Herbal Dispensary) or a large laden tablespoon of butter.
Add a few cracks of sea salt.
Bring this all to the boil and then simmer for at least 20mins. Let it cool down a little bit and whizz in a food processor or use a stick blender. The trick here is if you blitz the tomatoes when warm the final sauce will be smoother.
The one white onion not only adds nutrients but will give your sauce a lovely orange hue indicative of something magnificent, and memory forming. My babies and my friends’ babies eat this sauce as baby food, and for the rest of us it’s the base to many meals. You can serve as a soup with cheese toast, use as a pizza sauce, or use to replace chopped tomatoes in most recipes. If you are vegetarian or vegan taking the effort to make this base-level sauce will really plump up the flavour in your meals.