Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 149

Since beginning to make my own Tomato Sauce (see here), I have used canned tomatoes less, but was once shown a clever technique for an instant sweet sauce that has rescued a meal or two.

This sauce has been very useful in emergencies for pizza or pasta. It is rather thick because the hot oil instantly caramelises the tomatoes, but it has a character of its own. The technique was shown to me by Carla Tomasi, a wonderful cook from Rome.

3 tablespoons olive oil

1 can of chopped tomatoes

8 basil leaves

salt and freshly ground black pepper

You need a heavy frying pan with a lid to make this sauce safely and successfully. Have the canned tomatoes open and ready.

Put the oil in the frying pan and heat to smoking point. Working quickly, pour in the tomatoes and slam on the lid, otherwise the sauce will spit. When the sound of sizzling has died down, remove the lid and add the basil. Season with salt and pepper.