Ingredients
- 1kg roma tomatoes shopping list
- 1/4 cup olive oil shopping list
- 1 large brown onion, finely chopped shopping list
- 3 garlic cloves, crushed shopping list
- 1 strip lemon rind shopping list
- 2 tablespoons lemon juice shopping list
- 1 bouquet garni shopping list
- 1 teaspoon white sugar shopping list
How to make it
- Using a sharp knife, cut a small cross at the base of each tomato. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until you can see skins beginning to peel off (don’t leave for too long as tomatoes will begin to cook). Drain immediately. Peel and discard skin. Remove cores. Finely chop tomatoes.
- Heat oil in a large heavy-based saucepan over medium-low heat. Add onion and garlic. Cook for 4 minutes or until soft (don’t allow to brown as this will give your sauce a bitter taste). Add tomatoes, lemon rind, lemon juice, bouquet garni and sugar.
- Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 50 minutes, stirring, or until almost all liquid has evaporated and sauce is thick. Remove lemon rind. Allow to cool and bottle or transfer to nominated dish.
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