Tomato Rescue Sauce

Rosie called up this morning and mentioned a fruit & veg shop that is near her new house– and the house we’ll be moving into in mid September. So we went to check it out this afternoon. It was amazing! So fresh and so cheap, cheap. They had a box of nearly rotten tomatoes and a box of almost mushy fruits, each for $2.99. Of course, being a tight wad, I had to rescue them from their garbage dump fate. It was easily 10kg of fruit and tomatoes, which I had CB carry around while I asked him questions unrelated to the task at hand and watched him get increasingly frustrated.

Haw haw haw!

Anyway, it was a nice surprise to find a mix of tomatoes inside; some small golf ball sized ones, some medium sized vine ripened, large hot house and some really large ones I didnt recognize that looked kind of ruffled and had a lovely cherry colour and lots of flavour. I carefully sorted, washed and cut off any spots of moldiness and mushy bits. Threw some onions in a heavy bottomed, very large, stock pot to sweat with a bit of olive oil and a pat of butter. After my onions had started I threw in some rough sliced garlic, followed by my tomatoes and just let it simmer. I didn’t add any herbs and spices to keep it neutral so I could use it for a variety of things in the future. Then I gathered up all the scrap bits and brought the pigs an afternoon treat!

$2.99 Tomato Sauce

Yield: 4 Litres
Time: 1 hour

Price: $0.75 per litre

4kg tomatoes
4 tbsp olive oil
1 tbsp butter
4 yellow onions, chopped
4 cloves garlic, sliced
1/4 cup brown sugar
2 tbsp balsamic vinegar
Salt to taste
** I added the leftover juice from a jar of pickled jalapenos we finished off this morning, and a couple shots of vodka, but that is optional

Sweat your onions and garlic in the olive oil and butter until soft.

Quarter chop your tomatoes and add them in. Cook down 10 minutes, add brown sugar, vinegar and stir well. Let simmer for 30-45 minutes until sauce is reduced and thick, stirring every so often to make sure the bottom doesn’t burn. Taste and adjust salt/sugar/vinegar to taste. It really depends on how sweet/sour your tomatoes are.


Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

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