Last year I discovered a great fresh tomato sauce recipe in Stephanie Alexander's The Cooks Companion. I have adapted it a little to suit me. I make 2kg batches at a time and freeze it 250ml and 500ml containers for use later in the year. It is perfect with gnocchi or cannelloni and makes a great soup if you add a cup of homemade chicken stock and some nice sourdough bread ripped up. Also perfect for little monsters who like plain pasta with tomato sauce.
2kg ripe tomatoes, quartered
4 onions, sliced
8 cloves garlic, sliced
good splash of olive oil
salt and pepper
fresh oregano
fresh basil
In a large roasting dish tumble tomatoes, onion, garlic, oregano, salt pepper and olive oil together well. Cover tightly and roast for about 2 hours on 180* or until tomatoes have collapsed and onions look soft. Pour into a large pot and gently puree with a hand blender- don't overdo it or the sauce will lose it's texture. Mix through some finely chopped basil and check seasoning for taste.
Food, Home Maintenance, eCookbook and Gracie
10 hours ago
No comments:
Post a Comment