makes
1.4 kg
prep
10 minutes
cook
1:25 hour
difficulty
Easy
makes
1.4 kg
serves
preparation
10
minutes
cooking
1:25
hour
difficulty
Easy
level
Ingredients
- olive oil
- 1 kg (2 lb 4 oz) fresh tomatoes, diced
- ½ brown onion, sliced
- 2 garlic cloves, diced
- 1 tbsp tomato paste (concentrated purée)
- 800 g (1 lb 12 oz) tinned chopped tomatoes
- 50 g (1¾ oz/1 large bunch) basil, leaves picked and torn
Use this sauce to make
Instructions
Start by heating up a drizzle of olive oil in a frying pan over high heat until it starts to smoke. Add the fresh tomato and stir around the pan until they take on some colour and begin to break down. You need to get the pan very hot so that the natural sugars in the tomato come out the moment they make contact with the hot oil.
Add the onion and a pinch of salt. Cook while stirring for 3 minutes, then add the garlic and tomato paste. Once the onion has been partially cooked, add the tinned tomato, reduce the heat to low and cook for at least 1 hour or until reduced by around half.
Season with salt and lots of pepper, and add the torn basil leaves at the end. Finish with another good drizzle of olive oil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
