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“This is a fantastic sauce to make with end of season Tomatoes. A great recipe to serve with pasta which can be bottled or frozen for later use. Cut down the garlic of you want but I think its just right as is! This can be bottled but please sterilize the bottles well as per instructions.”
1 1/2 Litre

Ingredients Nutrition


  1. Place tomatoes, onion and 6 of the garlic cloves in a large non reactive pan.
  2. Place pan over medium heat with the lid slightly ajar and simmer for about 10 minutes.
  3. Remove from heat and press sauce through a sieve or food mill.
  4. Finely chop remaining garlic and gently cook in oil just lightly until you can smell a garlic smell, remove from heat and stir in the sieved tomato mixture.
  5. Add the basil leaves salt and sugar and simmer for a further 10 minutes, at this stage taste and add more salt if required.
  6. Serve or bottle in sterilized bottles and seal or cool and freeze.
  7. TIPS~
  8. End of the season Tomatoes have a richer taste for sauces.
  9. Use stainless steel ceramic or cast iron pots to prevent reaction to the tomatoes.
  10. Place wooden spoon under lid to keep it propped ajar.

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