Modern method for making Tomato Sauce

We had a bit of excitement last night.  

It was just after 8pm when we heard a very loud 'BANG' coming from outside the front of our home. 

 It could have been a car backfiring or an incredibly large balloon being popped.

MOH (My other Half) ran to the front door, wrenching it open,

whilst two teenagers came flying down the stairs to see what the fuss was about.

Our letter box had been blown up by a firecracker!  

This is (a) illegal and (b) downright annoying.

The front and back slots had been blasted off and there were cracks along parts of the letter box.

We put it down to bored youth and actually, this morning I am laughing about the event.

Over the years my parents have had their letter box towed away three times,

so it must be fun for someone.

This is Passata (pure bottled tomato sauce) I have previously made

http://merrynsmenu.blogspot.com.au Modern Passata Method

 

Summer is all about fresh tomatoes.  Picking, bottling and admiring perfectly plump tomatoes.

Cooking this passata into a delicious tomato sauce that is the basis of so many dishes

is an enjoyable and aromatic experience.

 

Firstly add about 4 tablespoons olive oil into a large saucepan,

over medium heat add 1 chopped onion, fry for 3 minutes.

Add 1 large or 2 small garlic cloves finely chopped,

and 2 fresh bay leaves then fry for 3 more minutes.

You want the onion cooked, but not browned, so lower the heat when required.

At this stage, add 3 anchovy fillets (I buy them in a bottle of oil)

and break up with your wooden spoon for 1 minute, until they are melted.

Pour in 1/2 cup red wine then let it bubble and cook for 3 minutes

at which stage you pour in your bottle of Passata

(or a large 400g can of bottled tomato chunks or whole tomatoes).

Season with 1 tspn dried oregano and 1/4 cup chopped fresh parsley leaves.

Bring to boiling point then lower to a simmer, simmering uncovered for 15 minutes.

Chop 1/3 cup fresh basil leaves and add, cooking only for 5 more minutes.

 

 

 

If this home made tomato sauce is to be served alone,

you can thicken it by adding 1 large tablespoon of tomato paste

after it has been turned back from boiling point.

 

Buon appetito, Enjoy, Merryn.