Ingredients
sauce
- 1 bunch herbs eg parsley, oregano and basil
- 4 cloves garlic
- 1 large onion quartered
- 1 large carrot, diced
- 800 grams chopped tomatoes, fresh or tinned
- 400 grams water, use the tin to measure
- 150 grams olive oil
- 50 grams tomato paste
- 2 heaped tablespoons sugar raw
- 2 heaped teaspoons salt
- 1 level teaspoon TM vegie stock concentrate
- 2 teaspoon white pepper
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic,onions ,carrots and herbs into TM bowl and pulverise for 1 minute on speed 8.
Scrape down sides of bowl and add oil
Saute for 5 mins 100deg speed 2
Add all other ingredients and cook 30 mins on varoma on
if too much "spitting" turn to 100deg for a few minutes til settled.
Pour into sterilzed jars.
Cook a little longer to make thicker and if you wish to make tomato paste
sauce
Tip
use sundried tomatoes pulverised as alternative to tomato paste!
recipe can be halved.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
helenpap: Helen, everything depends on your "canning" process or how you jarred the sauce. Wrapping in Newsprint (which is great) will do you no favours if your seal is compromised or your temperatures fluctuate over 5oC + or - .
If your seal is in perfect condition, your jar was sterilised correctly and you jarred your contents at above 100oC then it will last years - but you need to carry out quality control inspections every 6 months when storing inside the home.
You can join various homesteading groups on facebook for solid advice on how best to "can" or preserve for long term use successfully.
Amanda
Made this for the first time today. Delicious only had 600g fresh tomatoes. Only added 90g oil, 23g paste and 250g water, 1 teaspoon Sugar and 1/2 teas salt. Delicious. Placed in sterilised jars in pantry. Does anyone know how long this would last in pantry wrapped in newspaper please
Delicious! Thanks. Might half the pepper next time but might not
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Truly gorgeous recipe and I enjoyed using new ingredients. Made the best topping for pizza and freezes well!
I made a half batch of this today but it was so peppery I adjusted to make a full size batch (except for the pepper, olive oil and sugar) and cooked further 10 minutes. It's worth a read through all the comments before trying out this recipe for the first time. Absolutely delicious and will be my go-to tomato-based pasta sauce from now on. I used Ardmona extra thick tinned tomatoes and also added a little red wine. I would recommend halving the pepper, olive oil and sugar, but obviously everyone's tastes are different.
Super yummy!
Just did a bit less oil and water. Made my own meatballs to go with. Kids said too much pepper... but I thought it was delish.
I've made and varied this recipe so many times. Its my base and it's great. I drop the olive oil to 50g, replace the sugar with 15g caramelised balsamic, use 1kg of fresh tomatoes, drop the water down to 150g and I add 50g of red wine. I do a pinch of salt and pepper. I always use fresh basil.
If I'm serving this on pasta I tend to water this sauce down with pasta water. I use the sauce as is to top grilled chicken. I often water this sauce down and cook meatballs in it too.
Yum! I will definitely be making this again. I used our homegrown tomatoes, and being concerned that it would be too watery, I reduced the oil to 50g and the water to 300g. Also, added a Chili and used black pepper instead of white (one teaspoon). It did need another 5 mins.
Reduced the oil to 100g . Perfect !
Amazing recipe! used fresh basil and parsley with 1 tbsp of dried oregano, 100g olive oil, zucchini and a red capsicum also. I think the brand of tinned tomatoes you use is important too. Will be our staple now 😍
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