Use-up Tomato Sauce (See Step 4 below)

Name: How to cook Use-up Tomato Sauce (See Step 4 below) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Many portions!
Cuisine: Us

Introduce

Chef :

John A

Use-up Tomato Sauce (See Step 4 below)

This was inspired by a Delia Smith recipe which has been developed and extended to suit our needs and can be made ahead and frozen. Ingredients can be adjusted to suit individual taste: I do use rather a lot of garlic. Cooking time can be reduced to well under 2 hours if making a much reduced quantity (eg say 1 -1 1/2 kg of tomatoes). This recipe is designed to use up a glut of tomatoes and other leftover vegetables and is definitely of a basic, rustic character. #WastenotWantnot

Ingredient

Food ration :

Many portions!

Cooking time :

3 hours including prep

2 tbsp

olive oil

onions, chopped

8 cloves

garlic, chopped

carrots, diced

75 g

chestnut mushrooms, sliced

4 1/2 kg

tomatoes, chopped

16 leaves

fresh basil, torn

1 tsp

dried oregano

2 tsp

sugar

Cooking instructions

* Step 1

Bring the oil to a medium-high heat in a stock pot or large saucepan and gently fry the onions for two minutes without stirring. Add the garlic then gently stir in the carrots and mushrooms. Cook for a further 4-5 minutes until the onions have softened.

* Step 2

Add the tomatoes and half the torn basil, then the oregano, sugar, salt and pepper. Stir thoroughly and gently simmer, leaving uncovered, for 2 3/4 hours, until most of the liquid has evaporated.

* Step 3

Whizz the mixture to the desired consistency, then stir in the remaining torn basil leaves and serve piping hot with pasta or your other choice of carbs or freeze for future use.

* Step 4

Note that the photo was taken “pre-whizz” in order to demonstrate the intended degree of concentration. The stock pot was full to begin with and all the evaporated liquid came from the tomatoes.

Note: if there is a photo you can click to enlarge it