Mass amounts of ripe cherry tomatoes from the garden growing quicker than we can eat means we make sauce! Makes 1 sauce bottle
Ingredients
500g ripe tomatoes
1/2 white onion, diced
1 sprig fresh oregano or 1tsp dried
1 cup white wine
1/4 cup olive oil
Pinch of chilli flakes
1 teaspoon salt
Method
In a medium sized pot, add the oil, onion and salt and cook until it starts to soften. Add your tomatoes chopped into halves if cherries or quarters if large. Cook in the pan for 3-4min and add the wine to the pan.
Next, add the oregano and chilli and fill up the pot with water so that all of the tomatoes are covered.
Simmer until the sauce has reduced almost by half or 2 hours.
Remove from the stove and blend with a bar mix.
Place a sieve over a bowl and tip in the tomato mix. Using the back of a wooden spoon, push the tomato through the sieve until no more liquid is produced. Be sure to scrape the thicker parts form under the bottom!
Place the sauce back in the pan and continue to simmer until desired pasta sauce thickness. Taste!!! If your sauce is a bit bitter as mine was from the mixed variety of tomatoes you can add a teaspoon of castor sugar or blend through some sweet roasted capsicum.
Sauce can be stored in the fridge in an airtight container or jar for up to 4-5 days. It also freezes really well and if you have made a heap you can add to sterilised jars and boil to keep on the shelf for up to a year!
Chanel's Tapas Bar 