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½ cup extra virgin olive oil 3 cloves garlic, finely chopped or crushed 70g tub tomato paste 3kg tomatoes, cored and coarsely chopped, or 7 x 400g cans tomatoes in juice or canned cherry tomatoes 1 tbsp sugar 2 tsp salt 1 tsp vinegar 1 tsp fine white pepper
© Annabel Langbein Media
To cook on the stovetop, heat oil in a large pot and cook garlic and tomato paste over a medium heat for 1-2 minutes. Add all remaining ingredients, cover and simmer for 40 minutes, stirring now and then to prevent catching.
To cook in the oven, preheat oven to 180°C fanbake. Combine all ingredients in a large roasting dish and bake until thick and saucy (1½ hours).
Adjust seasonings to taste. If you prefer a smoother sauce, mash with a potato masher or purée with a hand blender or in a food processor. Store in a jar in the fridge for up to a week or freeze in 2-cup measures for later use. For long-term storage, bottle while hot into sterilised jars and seal. It will keep for at least a year in a cool pantry.
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