I’ve discovered a strange quirk with my veggie boxes lately in that if I haven’t used up one particular vegetable it always shows up in large quantities in the next box as well, leaving me with a huge pile of something that needs to be used up quickly. It happens occasionally with tomatoes, but luckily they are easy to cook up in a big batch to make tomato sauce, which can be frozen to be used later. That’s what I did with this batch, and the best part is the sauce is really versatile. I like to keep it chunky for simple pastas and blend it up nice and smooth for pizza bases. I like mine with a good kick to it so use a whole chilli, seeds and all, but you can reduce the spice to your own taste.
- 2 cloves garlic
- 5-6 tomatoes
- 5-6 sun dried tomato (in oil)
- Bunch fresh basil
- 1 fresh chilli (or to taste, dried flakes would work too)
- Finely dice the onion and mince the garlic
- Dice the tomatoes
- Cook the onion and garlic over medium heat until the onions go translucent
- Add the tomatoes and stir to combine
- In a food processor combine the sun dried tomatoes, basil and chilli and pulse until they are finely chopped and form a paste
- Add the basil mixture to the tomatoes and stir through
- Leave to simmer for up to half an hour, stirring occasionally until it thickens up
If you’re in a hurry you can cook the mixture for as little as 15 minutes, but the longer you leave it the more the flavours will develop. It still tastes good in the shorter time though!
Do you have a good way to use up excess tomatoes? I’d love to hear your ideas in the comments!