Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 205

This sauce really couldn’t be easier and is one of my standbys. I find it best not to let the tomatoes cook for very long this way the sauce has a much fresher flavour. It’s worth buying good-quality canned tomatoes because they have a much richer flavour and produce a better sauce.

SERVES 4–6

1 onion

1 tbsp olive oil

1 garlic clove, crushed

450g (1lb) tomatoes, skinned or 400g can chopped tomatoes

1 tsp dried oregano (optional)

salt and freshly ground black pepper

Peel and chop the onion and fry it gently in the oil in a medium-sized saucepan, with a lid on the pan, until it’s soft but not browned – about 10 minutes.

Add the garlic, along with the tomatoes and oregano (if using). Simmer, uncovered, for 10–15 minutes or until thick.

You can blend the sauce, or leave it chunky. Taste and season with salt and pepper.

Tip

The basic recipe can be varied in lots of ways. Try putting a bay leaf with the onion to draw out its lovely flavour while it softens; or add a little chopped fresh or dried basil, thyme or cinnamon to the finished sauce; or stir a couple of tablespoons of red wine into the blended mixture before you reheat it. It can be served chilled, too.