- serves 0
Thick, chunky, athentic Italian tomato sauce, featuring both Roma and San Marzano tomatoes, slow-simmered for hours to bring out a rich, mouth-watering flavour.
20 very ripe Roma tomatoes
3 clove garlic, peeled, finely chopped
5 red shallots, peeled, finely diced
1 whole bunch fresh basil, stem and all
2 medium tins whole peeled San Marzano tomatoes
3 Tbsp good quality extra virgin olive oil
salt and pepper
1. Bring a large pot of water to the boil. Take the core out of the tomato and nick a cross into the tip at the other end of the tomato.
2. Fill a large bowl with cold water and ice.
3. Blanch the tomatoes in the boiliing water 4 at a time. Count to "10 bananas" for each set. Make sure the water boils again between each set. Once blanched immediately place in the ice bath to refresh.
4. Peel the skin off the tomatoes, cut lengthways into quarters and fillet the quarters.
5. For the tins of San Marzano tomatoes, strain and reserve the tomato juice. Pick through the tomatoes removing any skin and seed as best as possible.
6. Heat a large non reactive pot add the oil and shallots. Sweat the shallots on medium to low heat until translucent; add garlic and sweat for a few minutes.
7. Add both tomatoes, the reserved juice and the whole bunch of basil, stem and all. Bring to a boil, reduce to low heat cover the pot with a lid and cook for 5-8 hours checking often so as not to catch.
8. Season when finished.
9. Chef's Note: The sauce should still remain fairly full bodied and chunky. Do not puree!