Basic tomato sauce
MAKES 750ML // PREP TIME 10 MINS // COOK 50 MINS (PLUS INFUSING)
“This is a basic tomato sauce that preserves the freshness and vibrancy of in-season tomatoes,” says Wall. “Don’t overcook it – overcooked sauces become dull and jammy and lose any sense of ripeness and freshness.”
2 kg very ripe heirloom tomatoes, cored and bases scored 2 tsp caster sugar INFUSED OIL 125 ml (1/2 cup) extra-virgin olive oil
5 basil stems, coarsely chopped 5 parsley stalks, coarsely chopped 8 garlic cloves, bruised 1 tsp dried chilli flakes
1 For infused oil, combine ingredients in a saucepan over medium-high heat and stir until just starting to sizzle (2 minutes). Remove from heat and leave to infuse for 30 minutes, then strain.
2 Meanwhile, blanch tomatoes in a saucepan of boiling water until skins to start to curl and look like they are going to slide off (5-20 seconds; do not overcook). Transfer to an ice bath immediately.
3 Peel and discard skin from tomatoes and coarsely chop flesh, removing as many seeds as possible. Add tomatoes to a wide saucepan, sprinkle with sugar and 2 tsp sea salt flakes and cook over medium heat, stirring occasionally, until reduced by a quarter (40-45 minutes). Remove from heat, gradually whisk in infused oil, and season to taste. Tomato sauce will keep refrigerated in an airtight container for 5 days, or frozen for 3 months.