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Tomato sauce is extremely versatile as it can be used with pasta, fish,
poultry, meat and vegetarian dishes. This sauce is best made with fresh tomatoes of any variety but also works well with canned plum tomatoes.
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Ingredients |
60 ml / 4 tbsp olive oil
1 medium onion, very finely chopped
1 garlic clove, finely chopped
450 g / 1 lb tomatoes, fresh or canned, chopped, with their juice
A few fresh basil leaves or parsley sprigs salt and freshly ground black
pepper
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Method: 1. Heat the oil in a medium
saucepan. Add the onion and cook over moderate heat for 5—8 minutes,
or until it is translucent.
2. Stir in the garlic, fresh tomatoes and 45 ml / 3 tbsp water. If using
canned tomatoes, add them with their juice, instead of water, and break them
up with a wooden spoon.
3. Season with salt and pepper and add the herbs. Cook gently for
20-30 minutes.
4. Pass the sauce through a food mill
or purée in a food processor. To serve, reheat gently and adjust the seasoning if necessary. |
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