Ingredients

The following ingredients have 15 Servings
  • 18 ripe tomatoes
  • 1 stalk celery, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 red onion, peeled and chopped
  • 1 white onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 3 basil leaves
  • bicarb of soda
  • olive oil
  • salt

Instruction

  • Wash the tomatoes and cut out the core. Score them with a deep cross. Place in a large saucepan.
  • Over the tomatoes pour a generous amount of olive oil and a sprinkling of salt.
  • Add celery, carrots, onions, garlic, basil and bicab. Turn the heat to medium-low and allow to cook, stirring occasionally, until the tomatoes have completely broken down.
  • Pass through a mouli and discard the solids. Serve immediately with pasta or bottle to put in the freezer.