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    Tomato Sauce

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    Tomato Sauce

    During summer, tomatoes are tasty and plentiful, but out of season, tinned plum tomatoes will give a better flavour. Use olive oil, onion and garlic to add depth and intensify the sauce with tomato purée. The sauce can be stored in a jar in the fridge for up to ten days. Toss it simply with pasta or use it to make a good bolognese sauce. Alternatively, you could add chopped black olives and parsley to the sauce and bake it with chicken, or layer slices of aubergine and Mozzarella, top with the sauce, finish with plenty of grated Parmesan and pop in the oven for an aubergine Parmigiana.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Ingredients

    • 2kg fresh tomatoes or 3 x 400g tins plum tomatoes
    • 2 shallots or 1 small onion, finely chopped
    • 3 garlic cloves, bashed to split the skins
    • 1 tbsp tomato purée
    • 2 tbsp extra virgin olive oil
    • 2 sprigs basil
    • 1–2 tsp soft brown sugar

    Method

    1. If using fresh tomatoes, chop them roughly and simmer for 20 minutes; liquidise and sieve. Return to the pan with the other ingredients except the basil and sugar.
    2. If using tinned tomatoes, put everything but the basil and sugar in a pan. Break up the tomatoes with your hands.
    3. Either way, bring the pan to the boil, then lower the heat and simmer for 40 minutes.
    4. Thirty minutes into cooking, add the basil. Taste the sauce; if it is tart, add 1–2 tsp sugar. Season and continue cooking until the sauce is thick. Remove the basil and garlic. Cool, then store in the fridge.

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