We are spoilt with an abundance of juicy ripe tomatoes in summer! This tomato sauce recipe is perfect for freezing so that you can enjoy them all year round. You can use the tomato sauce on pasta, pizza’s, in winter stews and casseroles.
2kgs of ripe tomatoes, peeled and chopped
3 cloves garlic
2 tblsps extra virgin olive oil
¼ cup red wine
2 tblsps fresh oregano
2 tblsps fresh basil
1 tblsp brown sugar
Finely chop the onion and slowly sauté in the oil. After a few minutes add the crushed garlic and continue to cook until the onions are transparent but not browned.
Add the chopped tomatoes and the red wine. Bring to a simmer and cook for 20 minutes. Add in the chopped herbs and sugar and continue to cook for another 15-20 minutes until thick.
This sauce will last for up to 5 days in the fridge. I make big batches to portion and freeze.