We are now into the 3rd week of our 3 week adventure and today is the day we came for…my beautiful friend Julia’s wedding day! We’ve been to Vietnam, Singapore and are now in Bali and have had the best time, eaten a lot of incredible food that I will do my best to recreate for you, and spent time with amazing people.
In 4 days we will be back to reality and straight into cold weather so I’m making the most of beach dresses, sandals and summery cocktails while I still can. And to keep you going until I can post photos and tell you all about our adventure, here is this week’s homemade recipe.
This sauce is lucky it’s so delicious. I won’t go into too much detail but the 1 hour it took me to make this sauce involved using a vacuum cleaner to rescue 2 tomatoes from behind my chest freezer and accidentally deleting ALL the photos I took of the process for this sauce. Sigh. But at least I now know that my vacuum cleaner is dual purpose. Win.
Anyway, this sauce is so easy to make that it doesn’t matter. It’s basically a matter of blanching the tomatoes to remove the skins and then throwing them, an onion and some flavours into a pot and cooking away. And in the end you have this fab tomato sauce that leaves anything else for dead.
It goes perfectly on a burger or with fries. Or with whatever you put sauce on, which in Josh’s case is just about everything!
Homemade Tomato Sauce
- 1.2 kg tomatoes
- 1 medium onion
- 1 TBSP brown sugar
- 1 TBSP white wine vinegar
- 1/2 tsp salt
- Ground black pepper
- 1 bay leaf
- Pinch of each mixed spice , chilli powder & ground coriander (to taste)
- Cut a small cross in the ends of the tomatoes. This will make it easier to peel the skins off. Bring a pot of water to the boil, add tomatoes and bring to the boil again. After a few minutes test to see if the skins will peel off easily. If they don’t, cook for another few minutes. Drain the boiling water and fill up the pot with cold water. Using tongs/a fork (they will be really hot) peel the skins off the tomatoes and discard.
- Add the peeled tomatoes and all other ingredients to a pot and bring to the boil, then simmer for 20 minutes.
- Remove the bay leaf and then using an immersion blender, whizz up the sauce until it is smooth. If you don’t have an immersion blender you can transfer the sauce to a regular blender instead.
- Continue to cook for another 20 minutes until sauce has thickened.
- Allow to cool then refrigerate. Sauce will keep in the fridge for a few weeks. It will also freeze well.