Annabel Langbein's homemade tomato sauce
( MAKES 4 cups )
Photo by Annabel Langbein media
I like to brew up my own tomato sauce so I can make sure it’s free from additives and colourings and contains as little sugar as possible. In summer and autumn I use fresh tomatoes and plums, but in winter canned tomatoes and plums work just as well.
- Combine all ingredients in a large pot and simmer for 15 minutes, stirring occasionally.
- Puree with a stick blender or put through a mouli. Stored in a sterilised jar in the fridge, it will keep for a couple of months.
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