Weighing up some of the plum tomatoes. These suit sauce making as they are are ‘meatier’ than the juicy round varieties, which are better raw in salads.

The tomato harvest from the ‘Fingal Greens’ greenhouse’ was good this year, so I have much for which to be thankful. One way of using up this glut is to make tomato sauce. Some I have enjoyed last night, and the surplus, I can freeze in meal sized portions. Defrost a sauce portion, boil some organic wholegrain spaghetti and ‘Bob’s your uncle’, there you have a very acceptable meal with some fresh green salad from the garden on the side – and a glass of vino perhaps!

The making of the sauce is very simple and the ingredients are mostly home-grown:

15 lbs ripe tomatoes – 1/3 cup rapeseed oil – 4 cloves garlic – 1/2 cup fresh herbs (eg basil) – 1 large onion – 1 tbsp salt and pepper – 1/3 cup of red wine. If less or more tomatoes are available, then scale up or scale down all the other ingredients, but I have found the ingredients are all quite tasty so there is room for variations on the amounts of each ingredient.

Method: Boil a saucepan of water. Plunge in the tomatoes in hot and then cold water,  to dislodge the skins. Skin and quarter the tomatoes. Sauté the onion for 5 minutes in oil, adding the chopped garlic in the last minute. Add the the chopped and skinned tomatoes plus the chopped herbs to the onions and garlic. Bring to the boil and then lower the heat to a gentle simmer. Stir every ten minutes or so to prevent burning. Over 2 – 3 hours much moisture will evaporate leaving a thick tomato sauce. In the last half hour, add the wine, salt and pepper to taste. Leave to cool before packing away the portions of tomato for freezing. Buon appetito!


4 responses to this post.

  1. Posted by Trevor Sargent on November 8, 2012 at 1:41 pm

    My techie friend Lorcan and myself have checked to see can we help you. It seems you need to use your own wordpress account to unsubscribe that notification function. Sorry we are unable to help at this end. Hope the kitchen gardening is a little more satisfactory!


  2. Posted by Trevor Sargent on April 16, 2013 at 4:06 pm

    Thanks for the encouragement and kind comments. It takes me any spare time I have to keep this Trevor’s Kitchen Garden blog up to date, so ‘no, I am not for hire to do another blog’. However I value your comments and suggestions. Good growing. Trevor


  3. Posted by Trevor Sargent on April 16, 2013 at 4:18 pm

    Yes, I do get some spam, but it has not driven me mad…yet! I’m sure their are technical ways to filter out the spam, but I’m not so sure about that. For the moment, I see it as part of life … a kind of ‘biodiversity’.

    Good growing,



  4. Posted by Trevor Sargent on May 30, 2013 at 11:41 pm

    Hi there,

    My friend Lorcan chose this WordPress template for the blog. It works well for me. Hope you get your blog sorted soon.

    Good growing,



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