Easy Tomato pasta sauce

Tomatoes are in season, and even if you don’t grow your own, you’ll find they’re on special at many supermarkets. Make the most of the opportunity and make your own pasta sauce to freeze. It’s easy and so much nicer than shop bought sauces… I like to peel the tomatoes, but you can skip the first step if you can’t be bothered. Cooking tomatoes breaks down their cell walls and significantly boosts the body's ability to absorb lycopene, a powerful antioxidant. 

HOW TO PEEL TOMATOES

• Using a very shark knife, score an X shape in the base of each tomato. You want to pierce the skin but not slice the flesh deeply.

• You can prepare as many, or as little as you like. I usually cook approx 1kg at a time.

• Pop the tomatoes into a big saucepan of boiling water. Allow to sit for five minute or until you can see the skin peeling off.

• I like to drain to cool, then peel off skin. Many people leave the tomato skin on (and it makes the recipe quicker). Personally I like skinless tomatoes in my sauce.

• Chop an onion and some garlic, as much or as little as you like.

• Saute in some oil, add a wee knob of butter if you’re feeling indulgent.

• Toss in either your chopped fresh tomatoes (with or without skin). You can even use a tin of tomatoes for this recipe.

• Feel free to add extras, like chopped mushroom, peppers, herbs, olives, pepper, onion salt or whatever you like.

• Cook the sauce uncovered on a medium heat, to reduce the liquid and really cook the tomatoes…

• It keeps well in the fridge.