HIS delicious homemade tomato sauce is based on a recipe by Michael Broughton, chef of Terroir restaurant near Stellenbosch. We’ve adapted it and it’s guaranteed to become a weekly staple in your home. The quantities are enough for two meals. Use half this evening and freeze the rest for next time.
STEP-BY-STEP HOMEMADE TOMATO SAUCE
Makes 1 litre (4 cups)Preparation time: 10 min
Cooking time: about
2 hours
YOU WILL NEED
60 g butter
60 ml (¼ cup) olive oil
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 cans (410 g each) tomatoes
400 ml water
20 ml (4 tsp) soft brown sugar
7 ml (1½ tsp) salt
freshly ground black pepper
80 ml (? cup) finely chopped
fresh herbs (thyme, basil,oregano, Italian parsley)
METHOD
1. Heat the butter and olive oil in a large saucepan and fry the onion and garlic over medium heat for about 5 minutes. 2. Add the remaining ingredients except the herbs. Mix well. Bring mixture to the boil, reduce heat and simmer for about 2 hours. 3. Add the herbs and blitz the sauce in a food processor or with a stick blender until smooth. Season to taste.
