Tomato Sauce Base - Make Soup or Pasta Sauces Etc

This is my recipe to use up fresh tomatoes. You can make plenty of this then freeze & turn it into whatever you like....soup, base for bolognaise sauce, for lasagna, basic pasta sauces etc....the list is endless.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 portions of sauce

Ingredients

• 2  kg  very ripe tomatoes
•  olive oil
• 75  g shallots, roughly chopped (or any sweet onion)
• 3  garlic cloves, peeled & minced
• 200  ml  vegetable stock
• 3  sprigs  of torn fresh basil or 1⁄2 teaspoon dried basil
•  salt & fresh ground pepper

Directions

1. Put the tomatoes in a baking dish, drizzle with oil & season, cook in oven at 160 c for approx 20 minutes Remove skins & set aside.
2. Gently fry the shallots/onions & garlic 'til golden. Add the tomatoes & stock. Bring to the boil then simmer gently for at least 20 mins then add basil & liquidise/blend. Continue simmering for a couple of minutes or if you want it thicker, leave to cook until desired consistency.
3. (a pinch of sugar is good if tomatoes aren't nice & sweet).
4. This freezes well & is a good sauce base. If you want it as soup add a little cream/creme fraiche etc.