Traditional Italian Tomato Pasta Sauce

Traditional Italian Tomato Pasta Sauce

Cook like Nonna does with this Traditional Italian Tomato Pasta Sauce recipe! The rich tomato flavour infused with basil will complement a range of meals and pastas and is guaranteed to leave an impression on all who get the pleasure of consuming it!

Servings: 22 cups

Prep Time: 30 Minutes

Cook Time: 2.5 Minutes

Ingredients

• 10kg ripe egg plum tomatoes
• 1 cup of firmly pack fresh basil leaves

Instructions

1. Trim tops from tomatoes, cutting in half length ways and scraping out the seeds.
2. Divide the halved tomatoes into two large saucepans or large boiler and cook covered over a low heat, stirring occasionally for approximately 30 minutes or until tomatoes soften.
3. Allow to cool for ten minutes and then, using a jug, carefully skim excess water from the surface of the tomatoes (which should be about 1.5 cups from each pan) and discard.
4. Blend or process tomatoes in batches until they take on a smooth consistency.
5. Once blended, pour the tomato puree through a fine sieve in batches into a large bowl and discard solids.
6. Pour tomato puree into hot sterilised bottles or jars making sure to leave 2cm of space at the top.
7. Push three basil leaves into each of the bottles and seal immediately.
8. Wrap bottles in tea towels or several layers of newspaper, then pack upright bottles tightly into a large tall saucepan or boiler.
9. Cover bottles with boiling water and bring to boil.
10. Boil covered for one hour, replenishing evaporated water as necessary to maintain level.
11. Cool bottles in water and once tepid, label and date bottles.