TOMATO AND CHILLI RECIPES

Classic heirloom tomato sauce

This is my go-to tomato sauce. It is simple, allowing the gorgeous taste of the heirloom tomatoes to shine. You can use any kind, but beefsteak and paste tomatoes give you more flesh and fewer seeds.

It’s got no added sugar, and just a dash of balsamic vinegar for added depth of flavour. It preserves well because of the natural acidity of the tomatoes.

Reduced to a rich, semi-thick sauce, this is an excellent base for pasta sauces, such as bolognaise, or for adding to soups and stews. We even use it as a pizza sauce.

5 kg heirloom tomatoes10-15 cloves of garlic, crushed2 bunches fresh herbs (basil and oregano are great)11 Tbsp balsamic vinegar⅔ cup olive oilSalt and pepper to taste