Cherry Tomato Sauce


Serves 4
Use all organic produce if possible


1 kg of cherry tomatoes (washed free of dirt)
1 brown onion (1 cm diced)
2 cloves of garlic (crushed)
200 gram tub of tomato paste low in salt
½ cup of basil leaves (torn)
1oo ml of olive oil
150 ml of water


  1. Heat a deep pot with the oil and add the onion and garlic and sauté’ off until the onion becomes transparent in colour
  2. Add the cherry tomatoes, basil and water’; cook on low heat for approximately 1 hour until the tomatoes start to break down to mush
  3. Add the tomato paste and stir through really well and cook for another half hour. You may need to add a dash of water if your tomatoes become too thick and start to stick to the bottom of the pot
  4. Blend with a stick blender and set aside to cool, when cool portion into containers and freeze; or leave in the fridge for 1 week


Chopping board, strainer, 3 litre deep  pot, stick blender