This recipe starts from the very beginning…with actual tomatoes. No pre-made tomato sauce, no tomato paste. This recipe makes about 1.25 litres of sauce and comes out sweet and juicy!
The first thing you need to do is peel your tomatoes. Doing this is simple and a little magical at the same time. Boil a pot of water and submerge the tomatoes in it for a quick 30 seconds. Transfer them straight from the boiling water to a bowl of ice water and then watch as the skins begin to crack and peel back right before you eyes.
Some recipes suggest de-seeding the tomatoes but I leave my in and find you can't even notice once the sauce is finished.
Once your tomatoes are peeled, chop them into pieces (size doesn't matter), and allow them to cook down on low heat, covered, and with a couple tbsp on olive oil. They will slowly break down over the course of 45 to an hour and become a sauce. Keep an eye on there progress and feel free to use a potato masher to help break them down along the way.
While your tomatoes are cooking down to a sauce, chop your vegetables to have them ready. How you cut them and to what size is purely based on your preference. Thats the beauty with making things from scratch! You have all the control over whats in it and how its cooked.
Once your sauce is ready, add all of the other ingredients and cook them right in the sauce on a low simmer for 30 minutes to an hour. Keep checking back on the progress and tasting to make sure its just as you like it.