Serves 4-6 jars
Preparation time: 45 minutes
Cooking time: 65 minutes

• 4kg fresh ripe tomatoes, preferably Italian plum tomatoes
• 30ml olive oil
• 1 large onion, chopped
• 6 cloves garlic, crushed
• 1 small can tomato paste
• 5ml dried basil
• 5ml dried oregano
• 2ml dried marjoram
• 50ml sugar
• 250ml dry white wine
• 5ml Worcestershire sauce
• 50ml freshly chopped basil

 

1 Peel the tomatoes and chop them roughly.

2 Heat the oil and fry the onion until soft. Add the garlic and sauté for a few minutes. Add the remaining ingredients except the fresh basil, season to taste with salt and freshly ground black pepper and bring to the boil. Simmer for 30 minutes. Check the seasoning.

3 Add the fresh basil. Remove from the heat and blend in a liquidiser until smooth.

4 Pour into sterilised jars. Leave a 5mm gap at the top of each jar. Seal with lids. Put into a saucepan, the same way as for the tomato and pepper salsa (see the recipe here), and simmer for 35 minutes. Store in a cool place for up to 6 months. Refrigerate once opened.

Words and image: Ideas magazine