Rated 5 out of 5 based on 1 votes
- 5 kg roma tomatoes
- 1 bunch basil, leaves only
- 1 x large pot
Cut a cross in base of each tomato. Bring a pan of water to boil. Cook tomatoes in batches for 30-60 secs, until skins start to split. remove with a slotted
spoon and place in iced water. peel, halve and remove seeds. press seeds through a sieve to extract juice. discard seeds. Chop tomato flesh and add to juice.
Heat in a pan, covered, on low, until simmering. remove lid and simmer for 30 mins, until thickened, or up to 50 mins for a thicker mixture.
Remove pan from heat and blend until smooth. add basil.
Pour into sterilised bottles and seal. place in a large pan and cover with hot water. Boil for 30 mins.
Remove jars and cool completely. press centres of lids. If they spring back, reheat or refrigerate. Store in a dark, cool, dry place for up to 1 year. in each cup 415 kilojoules, 6g protein, 1g total fat (neg sat fat), 12g carbohydrate (12g sugar), 8g fibre, 38mg sodium.
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I make my own tomato sauce to and was perfect.It is very handy,when you have that in pantry.