- 1kg tomatoes
- ¼ cup olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 strip lemon rind
- 2 tablespoons lemon juice
- 1 bouquet garni (A bouquet garni is a bunch of herbs used to flavour soups and sauces. Look for them in the spice aisle of your supermarket, or you can use what you have at home.)
- 1 teaspoon white sugar
- Using a sharp knife, cut a small cross at the base of each tomato. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until you can see skins beginning to peel off (don’t leave for too long as tomatoes will begin to cook).
- Drain immediately. Peel and discard skin. Remove cores. Finely chop tomatoes.
- Heat oil in a large heavy-based saucepan over medium-low heat. Add onion and garlic. Cook for 4 minutes or until soft (don’t allow to brown as this will give your sauce a bitter taste).
- Add tomatoes, lemon rind, lemon juice, bouquet garni and sugar.
- Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 50 minutes, stirring, or until almost all liquid has evaporated and sauce is thick.
- Remove lemon rind. Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright.