Ok, this is perhaps not something you make in the midst of winter... but summer will be here before we know it! Right? (right? Please? It's SO COLD here.) Anyway. I made this in August, or perhaps early September, and I'm glad I did because I still have some in the freezer. Perfect to re-heat for a quick pasta sauce, or to use as a base for a more complex sauce.
Crock-pot tomato sauce
3 kilos fresh tomatoes
3-4 garlic cloves
4 sprigs of fresh basil
Sprig of fresh rosemary
4 sprigs of fresh oregano
2 tbsp Demerara sugar
3 tbsp white balsamic vinegar
Peel and coarsely chop the tomatoes, leaving out any major seed pockets. Don't be super diligent, but too many seeds will make the sauce more watery. Dice the garlic. Mix everything in a crock-pot and cook on low for eight hours, or so. Season a little, or leave it fairly neutral, and then freeze in portions.
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