Tomato Sauce

Got a big box of cherry tomatoes? This is exactly what you do with them.

A slow, rich sauce that turns surplus tomatoes into something truly special — freeze it, jar it, or eat it all week.

This works beautifully as:

• Pasta sauce
• Soup base
• Pizza sauce
• Foundation for loads of meals

Ingredients (for ~2–3kg cherry tomatoes)

• 2–3kg cherry tomatoes
• 2 onions or 4 shallots, finely chopped
• 2 sticks celery, finely chopped
• 2 carrots, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 25g butter
• Large handful fresh basil
• Salt & black pepper

Method

1. Build the base (this is where flavour starts)

• Heat olive oil and butter in a large pot
• Add onion/shallots, celery, and carrot
• Cook gently for 10–15 minutes until soft and sweet (not browned)
• Add garlic and cook 1–2 minutes

You’re creating a classic flavour base

2. Add the tomatoes

• Tip in all your cherry tomatoes (no need to peel)
• Add a good pinch of salt
• Bring to a gentle simmer

3. Cook low & slow

• Simmer uncovered on low heat for 3–4 hours
• Stir occasionally

What happens here:

• Tomatoes break down
• Water cooks off
• Flavour intensifies massively

4. Blend & finish

• Add fresh basil at the end
• Blend until smooth (or leave chunky if you prefer)
• Taste and adjust seasoning

Turn it into meals

For pasta:

• Toss with pasta + a splash of cooking water
• Finish with cheese and olive oil

For soup:

• Add stock or water
• Simmer 10 mins and serve

For pizza:

• Use as a rich, ready-made base