Comments on: Classic Italian sauce

By: Graham

Graham — Fri, 02 Sep 2011 13:14:44 +0000

Hi Belinda, make the sauce in it’s entirety and then freeze. I separate it into 2 man portions and freeze like that so that I can always add one or two portions for unexpected guests without having to defrost the whole lot. Have a fabulous weekend G

By: Belinda

Belinda — Wed, 31 Aug 2011 12:08:26 +0000

Can I make this and freeze it and at which point would I then freeze it. Thank you for a lovely website I find your recipes easy to follow no chef lingo.

By: Graham

Graham — Mon, 04 Apr 2011 12:08:06 +0000

Hi Dimakatso, that is very industrious of you… What you can do is cut a smal X in the top of each tomato and drop them into boiling water for about 30 seconds until the skin becomes easy to remove then chop the up. They will have more liquid that the tinned versions and will need a little more simmering time to reduce the liquid content. Love it that you want to keep it real and fresh, fresh, fresh. Cheers for now, G

By: Dimakatso

Dimakatso — Mon, 04 Apr 2011 07:31:07 +0000

Hi Graham
is it possible to use normal tomatoes and boil them after boiling you took out the skin and grate them.

By: Graham

Graham — Wed, 03 Sep 2008 11:39:52 +0000

Hi Carey, a regular size tin is 400g.
Thanks for the sugar tip, I will try it next time.

By: Carey

Carey — Wed, 03 Sep 2008 11:25:21 +0000

Hi Graham, could you please tell me the metric equivalent or “southafrican” amount of the tinned chopped tomatoes?
Ever thought of adding a tsp of sugar to the sauce to cut the acidity of the tomatoes, it seems to bring out the flavour of the basil and tomatoes.
Many thanks
Carey