Fresh tomato sauce

Fresh tomato sauce
Photo: Marina Oliphant

Ingredients

  • 500g ripe tomatoes, cored, seeded and roughly sliced
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper

Method

Tumble the tomato, onion and garlic with oil and put into a saucepan (or spread in a baking dish into which the mixture will fit without too much extra space). Cook over a moderate heat for about 15 minutes (or bake at 180ÂșC, tightly covered with foil, for at least 1 hour until the tomato has collapsed, the skins are wrinkled and golden brown and the juices are flowing). When the tomato and onion are soft, press everything through the coarsest disc of a food mill. Season to taste.

For a smoother sauce, pass the mixture through the food mill's medium disc. For a thicker sauce, reduce the sauce in a pan over a simmer mat, stirring frequently. For a thinner sauce, add 1/2 cup red wine (or sherry for a Spanish accent), water or meat stock.

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  • Cuisine - Italian

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April