When you grow more tomatoes than you can eat — and if you build the gutter grow system, you will — you need a reliable way to turn that glut into something that keeps. This is the simplest and most satisfying answer: a slow-cooked tomato sauce made entirely from your own fruit.
Any combination of tomato varieties works. The beefsteaks bring body and thickness, the plum varieties add structure, and the cherries contribute sweetness. Use whatever is ripe and ready — that is the whole point of growing your own.
What You'll Need
- 1kg ripe tomatoes, any mix of varieties (home-grown)
- 4 cloves garlic, finely chopped
- 1 medium onion, finely diced
- 2 tbsp olive oil
- Fresh basil leaves
- Salt and black pepper to taste
- 1 tsp sugar (optional — only if the tomatoes are sharp)
Method
- Score a cross in the base of each tomato. Blanch in boiling water for 30 seconds, then transfer to cold water. Slip the skins off. (If using frozen tomatoes, drop them straight into boiling water — even easier.)
- Roughly chop the skinned tomatoes.
- Heat olive oil in a heavy-bottomed pan. Cook the onion gently for 5-8 minutes until soft and translucent. Add the garlic and cook for another minute.
- Add the chopped tomatoes and all their juices. Bring to a gentle simmer and cook, uncovered, for 45-60 minutes until thick and rich. Stir occasionally.
- Tear in fresh basil leaves. Season with salt, pepper, and a pinch of sugar if the tomatoes are sharp. Blend smooth or leave chunky — your call.
Frequently Asked Questions
Which tomato varieties make the best sauce?
Any ripe tomatoes will make a good sauce. Plum varieties (Roma, San Marzano) are traditional because they have more flesh and less juice, but a mix of whatever you have works brilliantly. The beefsteaks from the gutter grow system made an exceptionally rich, thick sauce. Cherry tomatoes add sweetness. Use whatever you have in abundance.
Can I make sauce from frozen tomatoes?
Absolutely — and in some ways it is easier. Drop frozen tomatoes straight into boiling water and the skins come off even more quickly than fresh ones. Defrost larger tomatoes for sauce and they break down beautifully during cooking. This is one of the best reasons to freeze your summer surplus whole.
How long does home-made tomato sauce keep?
In the fridge, 4-5 days in a sealed container. In the freezer, 3-6 months easily. For longer-term storage, you can also bottle it using proper preserving methods — but freezing is simpler and works perfectly.
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