Home-made tomato sauce

Home-made tomato sauce | H is for Home

Justin doesn’t normally get involved with the Thursday recipes – well, apart from taking the photos! However, this week, he’s actually done the cooking too. Don’t worry though, you’re in safe hands – as he was a chef for about 15 years before re-inventing himself as Mr H is for Home – and he does most of the savoury dishes in our household anyway.

Finely sliced garlic and olive oil in a saucepan | H is for Home Finely sliced garlic, tomato pureé and olive oil in a saucepan | H is for Home

We mentioned this lovely all-purpose tomato sauce in last week’s pizza post. Most people list tinned tomatoes in their store cupboard essentials, but we always have batches of this home-made tomato sauce in the fridge or freezer.

Home-made tomato sauce with basil | H is for Home

It’s quick – only taking about an hour – and very straightforward too.

Home-made tomato sauce being sieved through a colander | H is dfor Home Sieved home-made tomato sauce | H is for Home

It’s so flexible. The addition of ground black pepper and Parmesan makes for a simple yet delicious pasta sauce. It also provides the base for a myriad of other recipes. You can add all sorts of ingredients to it for some wonderful dishes – meatballs, chicken, fish, olives, roasted aubergines & peppers to name but a few. If you reduce it down and concentrate it a little further it makes the perfect tomato sauce for pizza topping. The recipe can be scaled up to suit requirements. You can also tweek quantities to suit your own taste – more garlicky, more olive oily etc… and add other herbs if you like too.

Storing home-made tomato sauce for freezing | H is for Home

We make up a batch of home-made tomato sauce every few weeks and put a couple of two-portion containers into the freezer – ready to grab as required.

Click here to pin the recipe for later!

Luxury home-made mincemeat
Ingredients
  1. 200g/7oz currants
  2. 200g/7oz raisins
  3. 200g/7oz sultanas
  4. 100g/3½oz dried cranberries
  5. 100g/3½oz figs, roughly chopped
  6. 100g/3½oz prunes, roughly chopped
  7. 30g/1oz blanched almonds*, roughly chopped
  8. 1 medium cooking apple, peeled, cored & finely diced
  9. 300g/10½oz muscovado sugar
  10. 200g/7oz vegetable suet
  11. zest & juice of 1 lemon
  12. 3tsp mixed spice
  13. ½tsp cinnamon
  14. ¼tsp nutmeg
  15. 6tbsp rum or brandy
  16. 100g/3½oz butter, cubedHome-made mincemeat ingredients
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Instructions
  1. Put all the ingredients except the alcohol into a large saucepan over a low heat
  2. Stir to ensure the contents are well combined and the suet and butter have melted (about 10 minutes)
  3. Allow to cool completely before stirring in the alcohol
  4. Decant into sterilised jam jars - gently bang the bottom of each jar to fit as much of the mincemeat in as possible.
  5. Seal the jars immediately and store for at least a month before use
Notes
  1. *To blanch almonds, put them in a heat-proof bowl and cover with boiling water. Allow to stand for 1-2 minutes before draining through a sieve. Pat them dry on some kitchen paper or clean tea towel. You can quickly get the skin off one by one by pinching the broader, rounded end of the nut
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