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Tomato Sauce for pasta or whatever

Loads of fresh tomatoes chopped in half
Olive oil
Balsamic vinegar
Clove of garlic

Warm the oil in a pan and add the tomatoes salt and pepper. Cook with the lid off (leaving the lid on will dull the colour and stop the sauce from reducing) stirring occasionally until the tomatoes have broken down. If you have good tomatoes then the sauce would be fine like this. I got mine from Tesco and they weren't great so I added balsamic vinegar, a finely sliced clove of garlic and sugar to cut though the tannin. The trick is to cook over a gentle heat for at least a couple of hours, this way the sauce reduces down and becomes rich and full on flavour. If you have any white wine floating about the place it would be worth splashing a bit in.

Good stirred through pasta, used on pizza or even served with bread, olives, tzatsiki and the like. The other thing is that if you have such new fangled niceties as a fridge or freezer it would be worth making loads extra as it has a multitude of uses, a base for bolognaise for instance.

Posted on Monday, April 30, 2007 at 20:02 by Registered CommenterJam | CommentsPost a Comment

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