Fresh Tomato Sauce

When tomatoes are plentiful, home made tomato sauce just has to be produced. After processing in the food processor, I usually portion, add addtional flavourings, such as chilli, smoked paprika, basil or mushrooms then freeze. Its versatility only ends with imagination and quantities are easily doubled and tripled.

1.  Remove tomato skins: Place the tomatoes in a bowl of boiling water for about 5 minutes to loosen the skin. Remove from the bowl, and using the tip of the blade of a sharp knife, pierce the skin. It should then just fall away (if this does not happen, just pop it back into the hot water for a couple of minutes). Add the sliced onion and garlic to a large non stick wok or frying pan, along with a little oilve oil. Gently cook until the onions are soft. Tear the anchovie fillets and stir into the onions. The anchovies will dissolve as they cook, adding a deep base flavour to the sauce.
2. Drop the whole tomatoes, one-by-one into the pan, cover and simmer over a low heat for about an hour, the tomatoes breaking down as they cook producing 'saucy' consistency. Spoon in the tomato puree, mix well and cool.  Process until smooth in a food processor. At this stage I usually portion and freeze.
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