This recipe is dead easy and I use it on pizza's, as a sauce for pasta, the basis of a spaghetti bolognese, lasagne and even as a starter for a stew.
You can use home grown tomatoes and I do when I have loads of them in the polytunnel, but at other times of the year tinned are brilliant.
1 x tin of tomatoes - chopped or whole, it doesn't matter
1 shallot or small onion
Large handful of fresh basil, I use green and purple basil or dried will do at a push
Freshly ground pepper and salt
Good olive oil
- Chop onion finely.
- Heat up a good splash of olive oil, and then fry onion gently until soft
- Add a few generous twists of freshly ground pepper and a pinch of salt, keep stirring
- Add the tin of tomatoes and chop up with wooden spoon if not already chopped, bring it up to a boil, then turn down the heat to a simmer, don't forget to taste it occasionally for seasoning.
- Rip the basil from the stalks and stir into the sauce, it will wilt down further as it cooks.
- Leave it to simmer away for at least twenty minutes until a lot of the liquid has evaporated and you are left with a good thick sauce.
At this point you can use it, or freeze it, or blitz it down further to a smooth paste to use on pizza bases. It does taste better the day after making as the flavour develops. I also like to add a good splash of extra virgin olive oil at the end to stir through, just to give it a little more 'italian' flavour!
Stats today -
Eggs produced = 13
2 dozen eggs - £3.90