If you are like me you tend to go a little into overdrive when you see all the different kinds of tomatoes available in the supermarket, especially now since we aren’t visiting them often. Last time I was there I picked up 5 packets of different ones literally because I haven’t seen fresh veg I have picked myself in a long time!
We used the small yellow and cherry tomatoes in salads during the past week but had an excess of vine, baby and larger salad ones left. I have done what I know best and made our base for pasta and pizza, once my larger fridge freezer arrives I will be making this in bulk and freezing it for use later. Right now though our fridge is too small to keep a supply so i need to make it fresh the day it is required.
All you need are a supply of tomatoes, any kind will do but a mix of different varieties gives a depth of flavour. Garlic cloves, salt, pepper and oil. I like to use pure olive oil as it blends well when it comes to mixing the base.
Layer in a heat proof dish with the chopped tomatoes and garlic. Season with the oil, salt and pepper then pop on the middle shelf of the oven for approx 1 hour on 150 degrees.
Once the tomatoes and have browned sufficiently remove from the heat and allow to cool a little.
Decant into food processor and pulse until broken down, it is entirely up to you how smooth you want the sauce. I prefer a little bite to my sauce so don’t blitz it all the way down.
Taste and season before pouring into jar/s. You will be surprised how little it actually makes so remember to go large on the tomatoes in the first place!
Enjoy as either a topping for pizza bases, pasta or tomato sauce based dishes. Homemade always tastes so much nicer and it really does pack a punch depending how much garlic you put in!
