|Wonderful tomatoes - simply delicious|
I slow cooked this sauce for a deep rich flavour and added carrots and celery as well as onions. The result is a thick, creamy and delicious sauce which can be used not only as a pasta sauce but as base for a soup (just add some red lentils) or even a stew. You can also add tomato paste to the sauce but with homegrown tomatoes you don't really need to.
As I had different sizes of tomatoes, I was to lazy to peel them all - just the bigger ones - and passed it through a sieve. But as you puree the sauce, there is no real need to peel them but it will give you a smother texture.
You will need:
- 1kg tomatoes (skinned and chopped)
- 1 large carrot, finely chopped
- 2 sticks celery, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, finely minced
- olive oil
- basil, parsley, fresh and chopped
In a large saucepan, heat the oil and tip in the chopped vegetables apart from the tomatoes. Stir-fry until the carrots are starting to soften. Add the tomatoes and simmer on a low heat until the tomatoes become mushy. Add seasoning and the fresh herbs and stir well and cook for a further 5 mins.
Take off the heat and puree it to the required consistency. If you want a very smooth sauce, pass it through a sieve. Just before serving, add some more basil.