Photo: Cuisine magazine NZ
- 1 onion, chopped
- 2 cloves garlic
- 2 sticks celery (with leaves), chopped
- 2 carrots, peeled and chopped
- 3kg tomatoes, cored and chopped
- 1 bay leaf
- 1 teaspoon paprika
- 1?2 cup raw sugar
- 1 teaspoon salt
- 1?2 teaspoon freshly ground black pepper
- 1?2 cup cider vinegar
Place all the ingredients in a large saucepan. Bring to the boil then reduce to a simmer. Simmer for 2 hours until thick. Remove the bay leaf. Ladle the mixture into hot sterilised jars and seal. Makes 11?4 litres.
Heat together 1 cup of cooked haricot or cannellini beans with 1?2 cup of the base sauce per person. Season with salt and freshly ground black pepper.
Heat together 1 cup of the base sauce and 1?2 cup of vegetable or chicken stock per person. Add 1?4 cup of cream and heat gently. Season with salt and freshly ground black pepper to taste. Top with chopped herbs (such as basil, chervil or chives) or grated parmesan.
- Cuisine - Italian