We like to make a big pot of this on a Sunday afternoon to give us a head-start on weeknight meals.
makes 8 cups
Sauces & Preserves
1/2 cup extra-virgin olive oil
3 cloves garlic, finely chopped or crushed
70g tomato paste
3kg tomatoes, decored and coarsely chopped, or 7 x 400g cans tomatoes in juice or canned cherry tomatoes
1 tbsp sugar
1 tsp vinegar
2 tsp salt
1 tsp fine white pepper
To cook on the stovetop, heat oil in a large pot and sizzle garlic and tomato paste over a medium heat for a minute or two.
Add all remaining ingredients, cover and simmer for 40 minutes, stirring now and then to prevent catching.
Adjust seasonings to taste. If you prefer a smoother sauce, mash with a potato masher or puree with a hand blender or in a food processor.
Store in a jar in the fridge for up to a week or freeze in two-cup measures for later use.
For long-term storage, bottle while hot into sterilised jars and seal. It will keep for at least a year in a cool pantry.