Tomato sauce recipe (salsa di pomodoro)

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Cuisine: Greek

Tomatoes are a standard ingredient in Italian cooking and using seasonal produce allows you to have fresh tomato sauce all year round.

Ingredients

20kg Roma tomatoes
(Makes 14 bottles of sauce in 750 ml bottles)
Fresh basil leaves
Water

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Preparation

Cut tomatoes in half and place them in a pot of water bring to boil and simmer for 15 min. Allow the tomatoes and water to cool.
Put tomatoes through a strainer to separate the skins and seeds from pulp.
Place a fresh basil leaf in each sterilised bottle.
Fill the bottles with pulp using a funnel and seal the lid tightly.
Place bottles in a drum of water and bring it slowly to boil for 1 hour. (This can also be done in a pot or a saucepan on a cook top).

Note:
Puree machines, mincers and bottle screw machines are available at specialist importers and winemaking stores.

How to Sterilise Jars and Recycled Bottles
If you are buying brand new jars or using recycled bottles always get into the habit of washing the screw top lids and glass jars/bottles with warm soapy water. Rinse with fresh water and place glass jars/bottles on a tray and pop them into the oven at 120 degrees for 10 minutes until jars/bottles are completely dry. Wait for jars/bottles to cool before handling them or use tongs when taking them out of the oven. Label and date your jars/bottles and keep them in a dark pantry.

Serving Suggestion
When serving add your favourite spices and salt to taste.
Serve tomato sauce on fresh pasta and sprinkle with Parmesan cheese. You may wish to add fresh crushed garlic and oregano to taste.

If you enjoyed this Tomato sauce recipe (salsa di pomodoro) then browse more Greek recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.

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