OLIVE’S TOMATO SAUCE



makes approximately 2.5L
for larger batch quantities click here
350g brown onions, peeled weight, finely chopped
30g organic garlic, peeled weight, macerated with the salt
5g sea salt
10g black peppercorns, coarsely crushed…you may like to use a little less we like pepper
100g EV olive oil
2.5kg very ripe tomatoes, cored, peeled and roughly chopped
50g sugar…optional
2 bay leaves (fresh if possible)
100g-200g parmesan skins if you have some
50g Vine Valley White Wine Vinegar…optional
In a wide and shallow pan, sauté the onion, garlic and seasonings in the oil until they are lightly coloured and all rawness has been cooked out. Add the remaining ingredients, stir through and then cook gently on very low heat stirring from time to time until it is thick.
use
- the sauce can be used fresh with pasta or gnocchi
- the chunky sauce can be bottled in sterilized jars and as an extra safeguard further cooked in the sealed jars refer to the preserving bible and follow the instructions
- the sauce can be puréed in a blender, Thermomix or MyCook and bottled refer to the preserving bible and follow the instructions
- the sauce is the basic for many dishes from our kitchen
OLIVE’S TOMATO SAUCE
2.5kg – 5kg – 10kg tomatoes
500g – 1kg – 2kg onions p/w
50g – 100g – 200g garlic p/w
5g – 10g – 20g Maldon sea salt
10g – 20g – 40g black pepper….freshly and coarsely crushed
50g – 100g – 200g sugar…optional
50g – 100g – 200g Vine Valley white wine vinegar…optional
2 – 4 – 8 bay leaves…fresh if you can
