We have more shiny red tomatoes. So I made a simple tomato sauce which we had served with some pasta. I always try to make too much so it can be frozen for another day.
Firstly, soften chopped onion, celery and carrot in a little olive oil. This trio of vegetables forms the base of so many dishes. Then I add some vegetables i happen to have. This time I added chopped courgettes, a couple of red peppers, garlic and then the chopped fresh tomatoes. Allow this to cook for 5-10 minutes. Finally I add a can of chopped tomatoes and a carton/jar passatta, plus some seasoning. This bubbles away until the veg are tender. I whizz the sauce to the texture I want with a hand held stick blender. Usually the sauce needs a pinch of sugar and lots of fresh parsley and basil but this can vary depending on what I want to use the sauce for. I also like to add a few chilli flakes to add a little warmth.
Tonight I think I’ll cook some white fish in the oven with the sauce poured over the top. Such a versatile sauce.
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