I made this sauce with the last glut of tomatoes picked from the garden as the first signs of autumn crept up unawares in the early days of September.
Consigned to a container in the freezer for the past 2 months, I defrosted it this morning and transformed a basic sauce into a fast, but luxurious supper. With a few slices of garlic bread it is the perfect appetizer before a few beers down the local (I'm late so had better get on with it !).
To Make The Basic Sauce
1 kg Ripe Tomatoes, cut in half
1-2 Garlic Cloves, peeled and crushed
1-2 Tbsp Olive Oil
Salt and Fresh Black Pepper
1. Preheat oven to 180C (160C Fan Oven)
2. Place tomatoes into ovenproof dish, sprinkle over the garlic, and drizzle the oil over
3. Season lightly, and roast in oven for 50-60 mins until softened and gooey
4. Rub well through a fine sieve and discard the skins and seeds
5. What you have left is the basic sauce
All I did tonight was bring this defrosted sauce to a gentle simmer, add a heaped tablespoon (or 2) of double cream and stir well until a healthy orange colour.
|Creamy Tomato and Tuna Pasta|
I then added a regular sized tin of drained tuna meat, seasoned lightly with salt and pepper and mixed well.
Taking the pan off the heat I stirred in 4 chopped basil leaves and served with a garlic bread baguette. Delicious.
The taste of the fresh tomatoes with the thick double cream was a whole world away from those horrible, boring processed sauces you can buy. All the effort put into making the sauce all those weeks ago was well worth it.