I always end up with loads of tomatoes, far more than we can eat so the sensible thing is to make a tomato paste to freeze and use in cooking. However most recipes for tomato paste require you to remove the pips which is far too much like hard work for me. So I found this recipe (I can’t remember where) that leaves the pips in but creates a delicious rich, pulpy tomato sauce that’s ideal for use in chilli, lasagne, casseroles etc. It should keep in the freezer for 3-4 months.
- 750g fresh tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- 1 tbsp salt
Chop the tomatoes, removing the green stalks at the top. Put in a large pan with all of the ingredients and bring to a boil. Squish the tomatoes against the side with a wooden spoon then turn down the heat and let the tomatoes simmer gently for about an hour until you have a very, thick pulpy reduction. If there is still liquid puddled around the pan, raise the heat to drive it off. Chill quickly, then spoon into bags and freeze.