Having grown up in a half Italian family, every year or so my grandparents, family and friends would get together with that years crop of freshly grown and ripe tomatoes to boil, puree and preserve them in sterilised brown long neck bottles to take home and use for the coming years meals.

Mainly pasta sauce, but tomato puree can be used in many different recipes. Pizza sauce, eggplant parmigiana, soups, savoury jams. The list goes on.

Living so far away from my family its hard to get my hands on a bottle of this “liquid gold” so i decided to whip up a batch of my own on a smaller scale, but based on what they do back in Perth with my own little twists.


Fresh Tomato Puree`

1kg ripe roma tomatoes
Big pot full of boiling water (rolling boil)

1 clove garlic
1 tablespoon salt
Handful of basil sprigs
1 small whole red chilli

Score the bottoms of all tomatoes with a knife and plop into the rolling boiling water.

Leave them for a few minutes until the skin shrivels a little.
Pull them out and place in a bowl to cool slightly.
Place a few tomatoes at a time into the food sieve to purée and remove all seeds and skin.

Place purée in a small saucepan with the whole peeled clove of garlic, chilli, basil and salt.
Gently simmer on low until the flavours develop.

Then it’s ready to use.

In the last few weeks we have had a lot of visitors.  I have made a few pasta dishes with the puree`.  If you follow me on Facebook or Instagram you would have seen this one.


Fresh Fettuccine with Tomato Chilli Prawn Basil

It really is way better than anything you buy in a can or bottle.  You know exactly what is in it too.

Have you ever preserved anything?  Do you have family recipes that are passed down generation to generation.  I’d love to hear if you do.


Enjoy x