This easy tomato sauce uses fresh seasonal tomatoes to produce a rich and delicious addition to your pantry which can be used throughout the winter months.
Roughly chop the onions and throw into a good blender. Add the garlic cloves, chilli and herbs.
Depending on size, you may need to roughly chop the tomatoes. Add them to the blender and blitz until you have a smooth (ish) consistency.
Pour into a large lidded pan. Add the salt and tamari, if using. Cover and bring to the boil.
Turn the heat down and let the sauce simmer gently for ten minutes.
Take the lid off the pan, turn the heat up so that the sauce continues to bubble. Let it cook down until reduced by half when it should be thick enough to coat the back of a spoon, about 1 hour. Stir occasionally so it doesn't burn on the bottom.
Take off the heat and allow to cool slightly, then pour into sterilised glass jars if keeping in the fridge, or suitable containers if freezing.
Allow the sauce to cool before putting the lids on.
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Notes
Will keep in the fridge for a good three months and in the freezer for at least six.If making this quantity of sauce, you'll need to blend in 2-3 batches.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.