We’ve had a great crop of giant pomodoro tomatoes this year so I’m turning the surplus into sauces and chutneys. Here’s a simple sauce from Elizabeth David’s Italian Food
which can be turned to many uses.

• 4lbs of tomatoes chopped
• 1 onion, 3 sticks celery & one carrot finely chopped
• some parsley chopped

Add all of the ingredients together in a saucepan and heat at a medium temperature. Keep cooking until the tomatoes have turned to liquid and begun to reduce (30/40 mins). Pass the cooked ingredients through a fine sieve making sure you squeeze all the liquid out.

To reduce/thicken the sauce simply heat further.

Note, you don’t want to add seasoning, you can add that when you’re using the sauce in a recipe.