Tomato Sauce Base - Make Soup or Pasta Sauces Etc |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my recipe to use up fresh tomatoes. You can make plenty of this then freeze & turn it into whatever you like....soup, base for bolognaise sauce, for lasagna, basic pasta sauces etc....the list is endless. Ingredients:
2 kg very ripe tomatoes |
olive oil |
75 g shallots, roughly chopped (or any sweet onion) |
3 garlic cloves, peeled & minced |
200 ml vegetable stock |
3 sprigs of torn fresh basil or 1/2 teaspoon dried basil |
salt & fresh ground pepper |
Directions:
1. Put the tomatoes in a baking dish, drizzle with oil & season, cook in oven at 160 c for approx 20 minutes Remove skins & set aside.
2. Gently fry the shallots/onions & garlic 'til golden. Add the tomatoes & stock. Bring to the boil then simmer gently for at least 20 mins then add basil & liquidise/blend. Continue simmering for a couple of minutes or if you want it thicker, leave to cook until desired consistency.
3. (a pinch of sugar is good if tomatoes aren't nice & sweet).
4. This freezes well & is a good sauce base. If you want it as soup add a little cream/creme fraiche etc.
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