Scrummy Yummy Tomato Sauce

This tomato sauce is a great way to use up a glut of tomatoes when in season.

It makes a great base for pasta, stew or curry.

Use as is for pasta with a touch of water added.

For a curry add the spice of your choice, such as curry powder, cardamom pods, chilli flakes and curry leaves, and stir in coconut cream for a delicious curry sauce.

For a warm winter stew you may want to add smoked paprika

or herbs such as rosemary, thyme or parsley.

Use it with lamb, chicken, fish or vegetables, cook through and serve.

Ingredients:
30ml vegetable oil 4 rosettes of star anise
15ml cumin seeds
15ml fennel seeds
1/2 vanilla pod
6-8 large tomatoes halved, or 4x 400g cans chopped tomatoes
sea salt and freshly ground black pepper
runny honey to taste
2-3 sprigs of fresh thyme
2-3 bay leaves
4 garlic cloves, crushed
1 bunch fresh basil
extra virgin olive oil

Method:
Place the oil in a heated heavy cast pan and add the anise, cumin, fennel and vanilla and heat until the seeds start to fizz.

Add the tomatoes and allow them to start cooking, then season with salt and pepper and add the honey to taste. Add the thyme and bay leaves. Break the bay leaves in a couple of pieces before putting them into the pot to help release the flavour. Cook on a medium heat for about 5-10 minutes.

Press the tomatoes gently with a potato masher to help them release their juices. As they cook down, the skins can be removed easily with a fork, or if you are lazy like me, leave them in. I like to leave them in the sauce as there is a lot of goodness in and just below the skin.

With a hand blender, whizz the sauce to a puree and, reducing the heat to a minimum for a slow simmer, continue to reduce until thickened to a paste. This may take up to 90 to 120 minutes. This slow evaporation of the moisture from the tomatoes will produce a deep colour, concentrating the flavours without bitterness.

When the moisture has been removed, add the garlic and basil. Blend into the warm paste and finish with a good amount of olive oil.

Allow to cool before storing ready for use. This will keep in the fridge for up to 21 days, but I'm sure you'll use it all up before then!