6-10 depending on size tomatoes very ripe;
1 Sterilised bottle or an empty long-neck beer bottle with cap. (Wash the bottles well and soak in hot water for several hours.)
Sieve or blender
large pot to hold the bottle
old rags/tea towels
Cooking method: Boiling
Wash tomatoes in warm water to remove any soil or impurities. Slice tomatoes in quarters and squeeze out excess seeds (a few left in won’t hurt). Lay tomatoes in a colander or strainer with a heavy weight on them to squeeze all remaining water out.
Puree the tomatoes in a sieve/blender to your preferred chunky-ness. Begin filling the bottle with sauce. Once full, cap and press, sealed tight. Place bottle in desired pot and cover with cold water and bring to a slow boil. Simmer for 1 hour and let cool. When simmering the bottle cover it completely with water, this will sterilize it & seal the cap. Shelf life is 3-4 years in a dark cool place
This sauce is now ready for use and can last in a dark cool place for years.
Use it as you would use any tinned tomatoes a base to pasta sauces and ragu’s.
If you want to flavour your sauce you can add a little fresh basil straight into the bottle before you add the tomatoes.