A pasta sauce that pays homage to the quality of these magnificent heritage tomatoes.
5kg Grand Pa Ange heritage tomatoes.
1 bunch of basil (leaves only)
Cut a cross in the base of each tomato. Bring a pan of water to boil. Cook tomatoes in batches for 30-60 seconds, until skin starts to split. Remove with a slotted spoon and place in iced water. Peel, halve and remove seeds (optional). Chop flesh and add to juice. Heat in pan, covered, on low until simmering. Remove lid and simmer for 30 minutes, until thickened or up to 50 minutes for a thicker mixture. Remove pan from heat and blend until smooth. Add basil.
Pour into sterilised bottles and seal. Place in a large pan and cover with hot water. Boil for 30 minutes.Remove jars and cool completely. Press centres of lids. If they spring back, reheat or refrigerate. Store in dark, cool, dry place for up to 1 year.
Rather than bottling the sauce, pour into separate freezer containers (250ml) and immediately place in freezer. Stores up to 6 months.
MAKES 2 litres.
Source - Recipe pg 113 of our cookbook FARM.FORM.FAMILY 2014