Article from Ayomi

Nothing compares to the amazing flavours of homemade tomato sauce sourced directly from the garden or allotment. Homemade tomato sauces have a fuller flavour and are definately healthier than their supermarket counterparts because they don't contain any preservatives or artificially enhanced ingredients but contain even more vitamins and minerals because of their freshness. The good thing is that a basic tomato sauce can be easily used to make spaghetti sauces, stews, paste for pizzas and even ketchup and herbs and spices can be added to achieve your desired flavour. It could even save you money.

SO HOW CAN I MAKE MY OWN SAUCE?

There are many tutorials and recipies online that will guide you through the process of making a simple tomato sauce and how it can be bottled and stored for a long time.

WHAT TYPE OF TOMATO COULD BE USED?

The best tomatoes type that would achieve that full italian flavour is the plum tomato because of their thick skin, few seeds and excellent flavour. Specificly, the 'san marzano' and 'roma' tomato which are known to be the best sauce type tomatoes. Infact the san marzano type, which originates from naples in Italy, is considered by many chefs in the world as the best sauce tomato in the world. Plum tomatoes(or any tomatoes at all) go well interplanted with basil as this adds even more flavour for cooking. Plum tomato varieties do best in greenhouses or warm spots outside that recieve a good amount of sun. Many vegatables like peppers are sometimes added to sauces chopped or blended and can be easily grown.