Wednesday, 3 August 2011

Italian Tomato Sauce

This sauce is traditionally used in Italy for the bases of pizzas, as well as flavoured breads.  I use this sauce as a dipping sauce for example with suppli as an entree.  Or a quick easy pasta sauce with fresh basil, shaved parmasan and toasted pinenuts great for crew lunch or guest entree.

Italian Tomato Sauce

Ingredients

120g plum tomatoes (can use a can of tomatoes)
3 basil leaves
2 garlic cloves, crushed
1 tablespoon tomato passata (paste)
2 teaspoons extra virgin olive oil

Method

Core the tomatoes and puree in a food processor with the basil leaves, or dice together very finely.

Add in garlic, passata, and olive oil plus salt and pepper to taste.

Let the flavours merge for 30 minutes before using.

Makes 200ml

This sauce can be frozen for later use.

No comments:

Post a Comment