{"id":59,"date":"2019-11-18T19:29:39","date_gmt":"2019-11-18T19:29:39","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=59"},"modified":"2020-02-17T07:56:30","modified_gmt":"2020-02-17T07:56:30","slug":"home-made-tomato-sauce","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2019\/11\/18\/home-made-tomato-sauce\/","title":{"rendered":"Home-made Tomato Sauce"},"content":{"rendered":"
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“A world without tomatoes is like a string quartet without violins.” <\/em><\/span><\/p>\n

~\u00a0<\/i><\/em><\/span>Laurie Colwin, \u2018Home Cooking\u2019 ~<\/em><\/span><\/p>\n<\/blockquote>\n

At last! A recipe actually created by me! But as you will see this is the most basic of recipes and most home cooks would not need a recipe for something as basic as tomato sauce. But knowing how to make a simple tomato sauce is very useful for various other recipes. It is also budget-friendly and most importantly delicious! I use my basic home-made tomato sauce as a pasta sauce and tomato base for pizzas. It is great for dishes such as Eggplant Parmigiana<\/a> and Patatas Bravas. You can also use it for the very South African tomato sauce to serve with pap and boerewors.<\/p>\n

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Which tomato?<\/h4>\n

I have used many different types of tomatoes for this recipe. My favourite fresh tomatoes to use for sauce is definitely Roma (or plum) tomatoes. If you have some cherry or cocktail tomatoes that need to be used, they add lovely natural sweetness to the sauce. But this home-made tomato sauce can be made equally successfully with tinned plum tomatoes or tinned cherry tomatoes. Of course, my mother taught me to make tomato bredie with large round tomatoes from the garden. In those days they were just called tomatoes – no fancy variety names!<\/p>\n

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To peel or not to peel…<\/h4>\n

That is a tough question to answer. I learnt very long ago in home economics class at school to dunk the tomatoes in hot water and take the skins off and then to de-seed them. If you would like to learn how to do this theKitchn.com<\/a> has a nice set of directions<\/a>. This has always been just that bit “too much trouble” for me, so tomato sauce has always been a skin-on, seeds-in thing. I was luckily justified for this habit when I attended a Spanish cooking course where the very capable instructor (who also runs a restaurant) confirmed that she doesn’t peel tomatoes for her Patatas Bravas sauce OR her gazpacho!<\/p>\n

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Home-made Tomato Sauce<\/h2>\n
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A versatile tomato sauce that can be used for many other recipes<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Keyword: <\/span>Sauce, Tomato, Tomato sauce<\/span><\/div><\/div>\n\n\n
Author: <\/span>Melanie Blignaut<\/span><\/div>\n\n\n

Ingredients<\/h3>