Appears in
- About
Ingredients
- 900 g/2 lb fresh tomatoes, skinned (see Cook’s tip) and quartered, or 2 x 400 g
Method
- Put the tomatoes, onion, carrot, celery, parsley and basil into a large pan. Cover with a lid and bring to the boil, then simmer for 30 minutes.
- Remove the lid and continue to simmer for 20 minutes more, or until most of the liquid has evaporated.
- Remove the pan from the heat and push the mixture through a food mill, sieve or strainer. Season to taste