KAS Tomato Pasta Sauce - Simmered

KAS Tomato Pasta Sauce - Simmered

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About this recipe: 1kg of tomatoes makes a 500ml jar - imagine the flavour! I made a 5 kg batch as it is tomato season. Usual methods tell you to skin tomatoes before cooking - way too much effort for me! I put it all in then sieved at the end to remove skins and seeds. Simple and faster.


Serves: 6 

  • 1kg Roma tomatoes
  • ¼ cup (65ml) olive oil
  • 1 large brown onion, finely chopped
  • 6 garlic cloves, crushed
  • 1 strip lemon rind
  • 2 tablespoons (30ml) lemon juice
  • 1 tsp caster sugar
  • salt

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Heat oil in a large heavy-based saucepan over medium-low heat.
  2. Add onion and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste).
  3. Add tomatoes, lemon rind, lemon juice, salt and sugar.
  4. Chop tomatoes directly into pan by holding in one hand, cut down into tomato to make eight quarters then slice across and straight into pan.
  5. Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 1 hour plus, stirring to stop sticking to bottom until sauce is thick.
  6. Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright. Cool.

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