Preparation time is 30minutes
Cook time is 3hours
Total time is 3hours 30minutes
Serve is for 7 cup
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Difficulty level: 3 out of 4
9 Ingredients
- 4 cloves garlic, crushed
- 1/2 cup basil, chopped
- 2 large onions, sliced
- 1/3 cup flat-leaf parsley, chopped
- 1 pinch ground black pepper
- 2tablespoons olive oil
- 1/4 cup tomato paste
- 3kilograms ripe tomatoes
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 2
Using a small, sharp knife, mark the base of each tomato with a cross. Place in a large bowl and cover with boiling water. Leave for 1-2 minutes then transfer to a bowl of cold water. Drain, peel and discard skin. Halve tomatoes crossways, scoop out seeds and strain, reserving any juice. Roughly chop tomato flesh.
Step 2 of 2
Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 10 minutes or until softened but not browned. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomato flesh and juice, reduce heat to low and simmer for 2 hours 30 minutes or until thickened. Add herbs and season with salt and ground black pepper.
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