Ingredients

Method

• 4 kg ripe Roma tomatoes, quartered
• 3 stalks celery, chopped
• 4 handfuls basil leaves
• 10 cloves garlic, crushed
• salt, to taste

Method

Ingredients

1. Place all the ingredients into a large saucepan and simmer for 40 minutes. Season to taste.
2. Cool and pass through a food mill or blend until smooth.
3. To store, pour the sauce into sterilised jars. (To sterilise the jars and lids, wash them in the dishwasher or in boiling water.)
4. The tightly sealed sauce will last for up to 6 to 8 months in a cool spot in the cupboard.

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