This is a great recipe for your homegrown tomatoes. Wait until they are nice and ripe or ripen on a windowsill. You can bottle this and preserve it for many months or through the winter. My nan used to have numerous glass jars lined up in the garage for our weekly pasta and meatballs.
1 tbsp olive oil
1 small onion finely chopped
1 garlic clove finely chopped
1 kg (2lb) whole ripe tomatoes
3 bay leaves (remove before serving)
season to taste
Warm the oil in a large pan over moderate heat. Add the onions and garlic and cover for four minutes until soft. Add the tomatoes and reduce heat. Cook for 15 minutes. Cool then puree or pass through a potato ricer or mouli. Use on pizza or pasta.
My nan used to make a large batch of this and simmer it for hours. She would be up at 5am to get the pasta ready for lunch. She used loads of olive oil, so you may need to experiment in order to suit your own taste.
What's your favourite tomato sauce recipe?