The perfect tomato sauce
1.6kg good, tinned plum tomatoes or ripe fresh mixed tomatoes
skinned
2 tbsp olive oil
3 large Spanish onions, finely chopped
2 garlic cloves, crushed
1 tube tomato puree
If using fresh tomatoes, drop them into a pan of boiling water and
leave for about a minute, until the skins split. Lift out and peel, then
roughly chop.
Heat the oil in a medium saucepan on a medium-low heat and add
the chopped onion. Soften for about five to seven minutes, until
translucent but not coloured. Stir in the garlic thyme sugar vinegar
and oregano and cook for another two minutes. Add rest of
vegetables except tomatoes
Tip in the tomatoes, and break up with a wooden spoon if necessary,
then add the sugar, vinegar and the stems of the basil, reserving the
leaves. Season lightly.
Trial to a simmer, then turn down the heat and simmer for 25
minutes, stirring occasionally, until thick.
Test the seasoning, add the basil leaves, roughly torn, and drizzle in
a little extra-virgin olive oil if you like before serving.
Tomato trial: laughably basic cookery, or harder than it looks,
especially in the UK? And what special twist do you give yours?
Non-Italian variations particularly welcome.
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