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  • Recipe by
  • Prep time
    5 minutes
  • Cook Time
    35 minutes
  • Yield
    8 Cups

Equipment: Classic Dutch Oven

Ingredients

1.5kg assorted tomatoes

2 red peppers

1 red onion or 3 banana shallots

1 whole head of garlic

¼ cup balsamic vinegar

½ cup olive oil

¼ cup sugar

3 bay leaves

Salt and pepper to taste

Preparation

Begin by preparing your ingredients. Roughly chop the tomatoes (if they’re small, you can leave them whole), peppers, the onion or shallots, and peel the garlic cloves.

Warm up the olive oil on medium heat in your Dutch oven and throw in the onion, peppers and garlic cloves and sauté for a few minutes till aromatic. Add the tomatoes, the bay leaves, some salt and pepper and stir until they’re coated in the oil. Cook on low heat until the vegetables have reduced significantly, about 30 minutes. You can add a splash of water if it starts to look dry, but not too much!

When the ingredients have cooked down and reduced to about half the size, use an immersion blender to blitz the sauce to a smooth consistency. Stir in the sugar, balsamic vinegar and adjust the taste with more salt and pepper.

Note: This recipe works best with an immersion blender. If you only have a regular blender you can blitz the sauce in batches, till smooth. If you don’t have a blender You can leave the ingredients whole for a chunky tomato sauce! To store individual batches of this sauce in the freezer, the best way to do this is to pour the sauce into large zip-lock bags and store in the freezer FLAT so that you can layer and stack the batches without taking up too much space!

 Batch-cooking tomato sauce

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Melanie Hadida