Friday - - Food -

Tomato sauce serves as the ba­sis for many a de­li­cious meal. Add chilli for a kick, or fry a lit­tle beef bacon with the onions for a richer sauce. Pa­prika will give it a smoky flavour. Al­ter­na­tively, serve it as is, on pasta with a light grat­ing of Parme­san.

Prep time 10 mins

Cook­ing time 50 mins

Makes 500ml

1 tbsp olive oil

1 tbsp but­ter

1 red onion, finely chopped

2 cloves gar­lic, crushed

800g toma­toes (tinned or peeled and chopped)

Small hand­ful fresh basil leaves, torn

1 tsp sugar

½ tsp bal­samic or red grape vine­gar Heat oil and but­ter to­gether in a saucepan and add onion. Sauté un­til be­gin­ning to brown, then add gar­lic and cook for a fur­ther minute. Add the toma­toes and crush them with the back of the wooden spoon. Add the basil, sugar and vine­gar, and sea­son with salt and black pep­per. Bring to the boil, re­duce the heat leave to sim­mer for about 45 min­utes, stir­ring reg­u­larly. Blitz the sauce us­ing a hand stick blender un­til smoother, but re­tain­ing a lit­tle tex­ture.

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