At the moment we have a bit of a glut of tomatoes from plants that Caroline grew from seed. They are a relatively mealy kind and therefore better in a sauce than in a salad. This sauce can be (and is) made in bulk and can easily be frozen for later use. It works well on its own with a bit of freshly chopped basil added before serving or as a base for any other sauce using tomatoes (including a pizza topping!).
What you need
- 2 – 3 kilos of tomatoes, quartered or grated (helps to get rid of the tough skins)
- olive oil to cover the bottom of a heavy pan
- 1 large onion, diced
- 3+ cloves of garlic, pressed
- 1 tbsp tandoori masala or paste (bhalti masala/paste works well too)
- 1 tbsp “oriental” spice mix (see below)
- 2 cubes/2 tbps vegetable stock
- 150-200 ml white wine
- 1-2 tbsp honey
- sea salt to taste
What you do
- Heat the olive oil in a pan and when it is hot, fry the onions, the garlic and the tandoori mix/paste.
- Add the quartered or grated tomatoes and the white wine and simmer until the tomatoes disintegrate (at least 30 minutes, but the longer the better), stirring occasionally.
- With a fork, pick out the floating tomato peels.
- Add the honey and blend with a mixer; you may want to add the garlic now (or add more garlic now, if you want the flavour more pronounced.
- Allow to cool make portions and freeze the sauce.
The oriental spice mix could contain such spices as coriander, cardamom, cinnamon, curcuma, cumin, fenugreek, mustard seed, chili, sea salt etc.; some of these are also found in a curry masala like tandoori. If you are not really into these kinds of flavours, leave the tandoori or the oriental spice mix out.