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Categories:
tomatoes garlic olive oil basil tomato puree fresh basil bay leaf mixed herbs salt fresh ground black pepper sugar
Viewed: 59 - Published at: a year agoIngredients
- 2 (400 g) cans plum tomatoes (chopped)
- 5 garlic cloves (crushed or finely chopped)
- 6 tablespoons olive oil
- 2 teaspoons dried basil
- 2 tablespoons tomato puree
- 1 cup fresh basil (extra dried can be used)
- 1 bay leaf
- 1 pinch mixed herbs
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon sugar
Method
- use half the oil and gently fry garlic do not let it brown.
- add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
- bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
- If using fresh basil roughly chop and add now.
- Serve with pasta with grated parmasan cheese and freshly ground black pepper.
- Variations - button mushrooms, black olives can be added.
