Homemade Concentrated Tomato Sauce
A freezer-friendly base for any dish that calls for tomatoes.
Nothing matches tomato sauce made at home from nothing but ripe tomatoes, with a little salt and sugar to balance the acidity. Cooked slowly until it reduces and concentrates, it gives you a deeply flavoured base for pasta and stews, and does away with store-bought tins.
How to Prepare
1. Wash and roughly chop the tomatoes, then blend until smooth (peel or strain if you prefer a finer sauce).
2. In a wide pot, lightly caramelise the sugar over medium heat until just golden.
3. Add the blended tomatoes and salt, and bring to a gentle simmer.
4. Cook over medium-low heat, stirring occasionally, until thickened and concentrated, about 45 minutes.
5. Cool completely, then divide into containers and freeze for up to several months.
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A pinch of caramelised sugar balances the natural acidity of the tomatoes — adjust salt and sugar to taste.
Ingredient Swaps
Add a clove of garlic or a basil leaf while cooking for extra flavour. | Replace the sugar with half a grated carrot to soften the acidity naturally. | If the tomatoes are not very juicy, add a little water while cooking.
Common Questions
How do I make the sauce last longer?
Keep it in sterilised jars in the fridge, or freeze it in small portions.
Should I peel the tomatoes?
Peeling gives a smoother texture; blanch them briefly to loosen the skins.
How long does it take to reduce?
Until most of the water evaporates and the texture thickens, which varies with the amount of tomatoes.
Why add sugar?
Only to balance the acidity of the tomatoes; skip it if they are sweet.
Can I double the batch?
Yes, and it is a practical way to store sauce for longer.
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