This sauce is made with fresh tomatoes. Use the plum variety whenever available and always choose the reddest ones for the best flavour.
1 small onion, chopped
1 small red (bell) pepper, chopped
1 garlic clove, crushed
2 tbsp olive oil
250 g (8 oz) tomatoes
1 tbsp tomato puree (paste)
1 tsp soft brown sugar
2 tsp chopped fresh basil
1/2 tsp dried oregano
1 bay leaf
salt and pepper
1 small red (bell) pepper, chopped
1 garlic clove, crushed
2 tbsp olive oil
250 g (8 oz) tomatoes
1 tbsp tomato puree (paste)
1 tsp soft brown sugar
2 tsp chopped fresh basil
1/2 tsp dried oregano
1 bay leaf
salt and pepper
method
1. Fry the onion, (bell) pepper and garlic gently in the oil for 5 minutes until softened but not browned.
2. Cut a cross in the base of each tomato and place them in a bowl. Pour on boiling water and leave for about 45 seconds. Drain, and then plunge in cold water. The skins will slide off easily.
3. Chop the tomatoes, discarding any hard cores. Add to the onion mix with the tomato puree (paste), sugar, herbs and seasoning. Stir well. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally, until you have a thickish sauce.
4. Remove the bay leaf and adjust the seasoning to taste. Leave to cool completely before using.
5. This sauce will keep well in a screw-top jar in the refrigerator for up to a week.
2. Cut a cross in the base of each tomato and place them in a bowl. Pour on boiling water and leave for about 45 seconds. Drain, and then plunge in cold water. The skins will slide off easily.
3. Chop the tomatoes, discarding any hard cores. Add to the onion mix with the tomato puree (paste), sugar, herbs and seasoning. Stir well. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally, until you have a thickish sauce.
4. Remove the bay leaf and adjust the seasoning to taste. Leave to cool completely before using.
5. This sauce will keep well in a screw-top jar in the refrigerator for up to a week.
serving amount
makes 180 ml (6 fl oz)
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