Thursday, March 18, 2010

Tomato-ey Pasta Sauce

This one is for you, Tracey ;-)

My mum used to make this when we had lots of home grown tomatoes. She would actually put it into preserving jars, but I find freezing batches in meal-sized containers works just as well.

5.5 kg fresh tomatoes
0.5 kg onions
salt and pepper (to taste)
100 g butter
50 g flour

Cut tomatoes and onions up, season with pepper and salt and cook (no water required) until pulpy. Melt butter, add flour, cook until frothy and add the butter mixture to the tomato mixture, stirring all the time. Simmer gently for 15 to 20 minutes until thickened. Adjust seasoning to taste. Enjoy!

1 comment:

Anonymous said...

You are just the best Karin, can't wait to make this on Saturday, will let you know how I go, fantastic! Love Tracey