This Sauce has been adapted from Delia Smith’s How to Cook – Book One
Her website can be visited at: http://www.deliaonline.com/
This particular recipe can be found at:
http://www.deliaonline.com/recipes/type-of-dish/sauce/classic-fresh-tomato-sauce.html
Ingredients
- 2 lb 8z (1.15 kg) fresh, red ripe tomatoes
- 1 Tablespoon olive oil.
- 1 medium onion finely chopped
- 1 fat clove of garlic peeled and crushed
- 12 fresh basil leaves (I couldn’t find any here in Spain so I replaced it with a teaspoon of dry basil, which I fried in the oil as I heard that is the best way to use dry herbs). It is in my list to plant in my planned herb pots.
Preparation
- Skin the tomatoes (I think this is a wonderful tip) by pouring boiling water over them and leaving them exactly for a minute. Roughly chop the tomatoes.
- Heat the oil on a medium saucepan and fry gently the onions, garlic and dried basil if you cannot find fresh one. About 6 minutes under medium heat.
- Now add the tomatoes and a third of the fresh basil.
- Add some salt and freshly milled black pepper.
- Simmer for 1.30 at a low heat until all the liquid has evaporated and the tomatoes are reduced to a thick sauce (jam-like)
Uses
- I used the sauce with different fresh or dried pasta, as well as gluten free pasta.
- I used the sauce to cook chicken, beef and fish casseroles instead of canned tomatoes.
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Liliana
Successful dieter who loves to eat and will prove the HCG Diet is the diet to end them all!
Wife, Accountant and Internet Marketer 🙂
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