Grandma Louise's Tomato Sauce

• 1

  Place a heavy cast pan to heat up.

• 2

  Wash the tomatoes and halve roughly.

• 3

  Place into the hot pan and season with salt, pepper and a touch of sugar.

• 4

  Add the anise and vanilla.

• 5

  Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.

• 6

  Reduce the heat down to just simmering and continue for about 1_ -2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep colour concentrated flavour without any bitterness.

• 7

  Crack the garlic and add along with the basil which is just halved and throw in.

• 8

  Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool before storing ready for use.

Notes

• 1

  If you have added too much sugar to start this can be balanced out with a touch of vinegar.

• 2

  • Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar.

• 3

  • The amount of garlic to infuse with greatly depends on its strength; again make your own judgment.

• 4

  • Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.