Posted on January 29, 2014
Many many years from now, I’d like to retire and have a small backyard orchard, full of productive fruit and vegetable crops. We would have far too much of everything to know what to do with, and we’d give it all away to family, friends, and neighbours. With all the extra tomatoes we’d grow, we would make litres of tomato sauce and bottle it up, becoming slightly famous as a result (because it tastes so damn good). It would be idyllic.
Well, the other day, I could scarcely believe it when my parents gave me 2kg of tomatoes. Here was my chance to have a head-start on retirement and make some homemade pasta sauce!
Oven Baked Tomato Sauce
This is a great base sauce that can be enjoyed by itself on pasta, served with fresh basil and parmesan, or in a casserole, stew or with meatballs. It can be left on its own in the oven for hours, allowing you to get on and do other things!
Adapted and altered recipe for pasta sauce from Stephanie Alexander’s Kitchen Garden Companion.