Fresh Tomato Sauce
Real easy tomato sauce, lovely and fresh over hot al dente spaghettini in summer time. The idea is to have a sauce that tastes of tomatoes and herbs, that tastes fresh and simple and not-mucked-about-with.
For a more robust sauce you can add other ingredients (chicken, mushrooms, tuna ... ); or use it as a base for a vegetarian lasagne/canneloni dish.
Serves 4-6.
Ingredients:
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6 - 8 ripe Italian (Roma) tomatoes, peeled * and diced finely |
6 cloves garlic, peeled and smooshed into a paste with a little rock salt |
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couple of tbspn fresh herbs (eg, a mix of parsley, basil, oregano) |
half a wine glass of white wine |
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1 tspn white sugar |
salt, pepper |
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2 tbspn extra virgin olive oil |
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* A useful trick: score tomatoes with a sharp knife across the top in a X pattern, put in a container and cover with boiling water, leave for a couple of minutes, and the skins will peel off easily |
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Method:
Heat olive oil in the frying pan over a low heat, add minced garlic and warm through - do not let it burn or change colour, just let it sweat and soften.
Add diced tomatoes, and keeping heat low, sweat them with the garlic and oil for about 15 minutes. Add herbs, wine, sugar and salt and pepper, and continue to cook for 5 more minutes.
That's it.
Freezes and thaws out well.