INGREDIENTS (Makes 1 litre of sauce)
8 tablespoons of olive oil
8 cloves of garlic, peeled and finely sliced
large bunch of fresh basil, leaves picked and torn
6x 400g tins of good-quality, whole plum tomatoes
sea salt and freshly ground black pepper
sea salt and freshly ground black pepper
couple of slugs of good quality red wine
DIRECTIONS
Heat large non stick frying pan on a high heat and pour in 8 generous tablespoons of olive oil.
Add the sliced garlic and stir.
When the garlic begins to colour, add the basil and the tomatoes.
Break up the tomatoes as much as possible with a wooden spoon.
Season to taste with a dash of salt and pepper.
As soon the sauce begins to bubble, remove from heat.
Using a coarse sieve, pass the sauce through, breaking up any large bits of tomato.
Leave any large bits of basil or garlic left in the sieve, but make sure you scrape any remaining sauce from the back of the sieve back into the bowl
Return the sauce to the pan, add the red wine, then bring to the boil. hen turn Simmer on a low heat for 5 to 10 minutes to allow the alcohol to evaporate and to intensify the flavours.
You will know it’s ready when it’s the right consistency for spreading on your pizza. If you want to you can store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also you could freeze in a tub or even in an ice cube tray, so you can defrost exactly the amount you need. To be honest, it’s so quick to make, you might as well make it on the day you need it.
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