You'll need a large clean glass jar with an airtight lid. This is what it looks like when all the ingredients are in there. Now let's go back to the beginning and put it all together.
Chop up the ripe tomatoes into quarters and the halve again and put in the jar. Add the basil leaves on top of the tomatoes.
Add the parsley then the crushed garlic and the salt and pepper. Drizzle the olive oil over it. Don't shake it up at this stage.
Screw the lid of the jar on tightly and place the jar in direct sunlight. The outside temperature should be over 32 degrees celsius ( the hotter the better really) I did it at 35 degrees celsius.
Leave in the direct sun for a couple of hours to slow cook. You will see the liquid increase and the tomatoes become softer. Gently shake the jar then serve warm or keep in the fridge to use later.
You can use it as a topping for bruschetta, spooned over fish or added to a pan when cooking eggs or tossed through pasta or just eaten in a bowl with crunchy bread or even blended to make gazpacho.
Make sure you refrigerate any left over tomato sauce. This guide wouldn't be possible without zeke at Washingtonsgreengrocer.com For more Liveability guides http://www.liveability.com.au/learn/
- 6.0 - 10* ripe organic tomatoes (we use Roma)
- 2.0Tbsp Chopped continental parsley
- 0.0c Slivered basil leaves
- 1.0 Clove crushed garlic
- 1.0c Organic olive oil
- 1.0pch Salt to taste
- 1.0pch Pepper to taste
- *depending in size of jar