Theodore Kyriakou's Tomato Sauce

1. 1

   Skin the tomatoes by scoring them and dropping them into boiling water and counting to 10 before removing them.

2. 2

   Drain, rub the skin off, de-seed and roughly chop.

3. 3

   Add the tomatoes to a large pot with garlic, bay leaves and cinnamon.

4. 4

   Add enough water to barely cover them and bring them to the boil; skim, then turn the heat down and cook for 20 minutes, skimming occasionally.

5. 5

   Add the shallots and continue to cook, uncovered, until they are soft, about 35-45 minutes.

6. 6

   By then the tomatoes should have lost most of their liquid and the sauce should be beginning to thicken.

7. 7

   Season to taste and stir in 200 ml (just over 3/4 cup) of olive oil, and cook for 15-20 minutes.

8. 8

   Remove the sauce from the heat and while it is still hot, put it into a sterilised preserving jar.

9. 9

   Float the remaining olive oil across the surface of the sauce to act as a seal.

10. 10

    Allow to cool and store in the fridge where it will keep for 3-4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.