An adaptation of a couple of recipes I found online. A work in progress, but the initial result is promising:
Ingredients:
about 1.5 kg ripe tomatoes (the riper the better)
1 onion, diced
3-4 cloves garlic, minced
1 pepper, diced
2 carrots, peeled and diced
About 200-300ml tomato juice (optional)
Fresh basil to taste, shredded/torn up
1 tbsp or so Provencal herb mix
Pepper
Some salt to taste
1/3 cup red wine
2-3 bay leaves
1-2 full stalks celery - don't cut them up!
2 small cans tomato paste (or maybe only 1, depending on taste. Should be around 2 tbsp or so of tomato paste)
For the tomatoes, score them at the stalk end and then drop them into boiling water for 2 to 3 minutes to loosen the skin. Peel and core them, then dice them roughly. If you want, leave one or two intact.
Add onion, garlic, peppers and carrots to a biggish pot and cook for around 5 minutes until the onion is soft. Then add your tomatoes, as well as the tomato juice, basil, herbs and spices and red wine, mix in, then add the celery and bay leaves.
Cook for 1-2 hours on a very low heat, add the small tins of tomato paste and cook for another 1-2 hours (I cooked mine for 1 and 1, but varying recipes say 30 mins all the way up to 2 hours. Take your choice).
When it's all ready, remove the bay leaves and celery and leave to cool, then freeze or serve with pasta. Your choice.
Ingredients:
about 1.5 kg ripe tomatoes (the riper the better)
1 onion, diced
3-4 cloves garlic, minced
1 pepper, diced
2 carrots, peeled and diced
About 200-300ml tomato juice (optional)
Fresh basil to taste, shredded/torn up
1 tbsp or so Provencal herb mix
Pepper
Some salt to taste
1/3 cup red wine
2-3 bay leaves
1-2 full stalks celery - don't cut them up!
2 small cans tomato paste (or maybe only 1, depending on taste. Should be around 2 tbsp or so of tomato paste)
For the tomatoes, score them at the stalk end and then drop them into boiling water for 2 to 3 minutes to loosen the skin. Peel and core them, then dice them roughly. If you want, leave one or two intact.
Add onion, garlic, peppers and carrots to a biggish pot and cook for around 5 minutes until the onion is soft. Then add your tomatoes, as well as the tomato juice, basil, herbs and spices and red wine, mix in, then add the celery and bay leaves.
Cook for 1-2 hours on a very low heat, add the small tins of tomato paste and cook for another 1-2 hours (I cooked mine for 1 and 1, but varying recipes say 30 mins all the way up to 2 hours. Take your choice).
When it's all ready, remove the bay leaves and celery and leave to cool, then freeze or serve with pasta. Your choice.
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