This is a great way to use up fresh tomatoes and is an easy sauce if you don’t have tinned tomatoes or sieved tomatoes to hand.
The idea of processing the tomatoes, garlic and onion makes a smooth sauce but you need to cook it through, I use a large frying pan to speed up the evaporation process to help thicken it up. If making in bulk, I use a big stock pot and it does take longer to thicken.
To freeze, I allow it to cool and then bag in ziplock bags without the extra basil.
To make this vegetarian, omit the anchovies and add a few drops of mushroom ketchup.
12 large Roma tomatoes
2 cloves garlic
1/2 red onion
bunch of fresh basil
1 tablespoon olive oil
4 anchovies in oil, drained
2 teaspoons maple syrup
salt and pepper
Process the tomatoes, garlic, onion, water and half of the basil leaves.
Heat the oil in a large frying pan pour in the tomato sauce and bring up to a gentle simmer.
Add the anchovies and simmer gently for 30mins, until the sauce has thickened and darkened.
Add the maple syrup and season well.
Check seasoning again.
Shred the remaining basil leaves.
Pour the sauce over your cooked pasta and sprinkle over the remaining basil.