If you make no other recipe from Sun Temple, make this one!! It is overdo on the deliciousness! Surprised me even though I knew it was going to be good because of all the fresh ingredients. The thing about a good basic tomato sauce, is that you can use it in a million different ways. I used up this whole batch in Polenta Lasagne, but you could use it on courgetti (courgette cut to be eaten like spaghetti), or “healthy” pasta or in some other imaginative casserole. You could dilute it and turn it into the most delectable tomato soup. That was Mark’s idea. Rest assured I will be making this again and will post the recipe I end up using it in.
These beauties are why this sauce happened in the first place. We don’t often see this variety of tomato in St. Lucia which is along the lines of a plum tomato. Don’t know because we weren’t given that information. However I saw them and bought them up not knowing exactly what I would do…….which I must confess is often the case. So, I let them ripen and then when I was ready to cook them, I put them in the freezer for an hour or two. Yes. You heard me right. The freezer. After that all you have to do is run them under the tap with warm water and the skin literally slides off. Cool huh? I was taught this little trick by a nutty woman called Paula who drove a Volkswagen with gingham wheels and worked for my neighbour Ann in the UK. She kept an allotment and was full of really good tips. If you somehow read this Paula, “nutty” was said with love.
Makes enough for a casserole to easily serve 4
1kg roughly chopped fresh tomatoes (any variety)
3 tbsp olive oil
2 chopped onions
3 crushed garlic cloves
2 tbsp chopped thyme
3 tbsp chopped parsley
2 tsp fresh oregano
2 sprigs local celery
1 bay leaf
2 tsp anchovy paste (eliminate for vegan option)
salt and pepper
Soften the onions in the olive oil and then add all the rest of the ingredients. Leave to simmer without a lid until the thickness shown in the photo below has been achieved.
I used a hand blender in the pot to ease on the washing up, but you could use whatever tool makes you happy to render this to the smooth, beautiful sauce below.