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As a pasta sauce this will serve 6-8.
Makes about 1½ pints (900ml)
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove of garlic, crushed
- 2 x 15 oz (425g) cans tomatoes or very ripe fresh ones
- 5 oz (150g) can tomato purée
- 2 teaspoons brown sugar
- 2 tablespoons chopped parsley
- 1 teaspoon chopped oregano
- 1 teaspoon salt
- pinch of freshly ground black pepper
- 1 bay leaf
Heat the oil in a pan and fry the onion and garlic for 10...
Makes about ½ pint (300ml)
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, chopped
- 14 oz (400g) can tomatoes
- 1 teaspoon fresh or ½ teaspoon dried basil
- 1 tablespoon chopped parsley
- 1 level tablespoon sugar
- lost of freshly ground black pepper
Heat the oil in a pan and fry the onion and garlic until soft. Add the remaining ingredients and cook over a low heat for 15 minutes. Purée the lot in a...
Somewhere between a basic Italian and American tomato sauce.
Serves 4
Ingredients
- 800g / 6 large ripe tomatoes, roughly chopped (or 2 x 400 g tins chopped tomatoes)
- 1 small onion, roughly chopped
- 2 garlic cloves, sliced
- 1 tblsp tomato purée
- 1-2 tblsps vinegar red wine, sherry or balsamic
- ½ tsp sugar (optional, balances acidity)
- salt & pepper
- handful fresh basil
- up to 200ml olive oil
Serving Options:- mozzarella, torn
- olives,...
This is a basic sauce that can be varied in many ways. For instance, you might add a teaspoon (or more) of grated fresh root ginger or orange rind to make a good sauce to accompany fish. Any sauce that is not used immediately can be frozen.
Makes about 600ml/1 pint
Ingredients
- 65ml/2½ fl oz olive oil
- 1 medium onion, sliced
- 3 cloves of garlic, sliced
- 5 basil leaves
- 1 sprig of...
Obviously you could add mushrooms, bacon, chorizo, etc. Even cream cheese!
Serves 6
Ingredients
- half a dozen pork chops
- olive oil for frying
- chilli flakes optional
- 1 onion, chopped
- 1 green pepper optional for pepper-averse Philistines, sliced
- tin chopped tomatoes
- 3-4 tablespoons tomato purée
- 1-2 tablespoons Worcestershire sauce
- concentrated chicken stock
- dried herbs Italian style - thyme, oregano, whatnot
- 4-6 garlic...
As I'm sure do you, I keep a jar of mystery rubbing spice mixture. Every time I have some leftover salt and peppery rub from a cure or seasoning I chuck it in the jar. So just use some of that in place of the salt & pepper below.
Serves 4
Ingredients
Meat Rub:- 4 pork chops
- 2 tsp turmeric
- 4 tsp garam masala
- 4 tsps salt & pepper
- 1 tsp chilli powder optional
Sauce:- oil or ghee
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 2...
Serve any leftover sauce with barbecued meat or fish
Prep time: 30 minutes
Cook time: 45 minutes
Do ahead: You can part cook the fish an hour before using. The sauce will keep for several days in a jar, chilled.
Prep time: 30 minutes
Cook time: 45 minutes
Do ahead: You can part cook the fish an hour before using. The sauce will keep for several days in a jar, chilled.
Ingredients
Serves: 6
plain flour seasoned with salt and pepper, for dusting
1.5-2 litres vegetable oil I used groundnut, for frying
6 x 75-110g skinned fillets of line-caught cod ...
plain flour seasoned with salt and pepper, for dusting
1.5-2 litres vegetable oil I used groundnut, for frying
6 x 75-110g skinned fillets of line-caught cod ...
This is a variation of a sauce I tried once before as an accompaniment to battered fish.
I think roasting the veggies works better than grilling them, plus you end up with a hot sauce.
Although I did finish off the tomatoes under the grill to char them up a little, you probably don't need to.
I served it up without the oil (which I forgot) and it made an excellent gravy with sausages and mash.
Sauce or gravy - you...
I think roasting the veggies works better than grilling them, plus you end up with a hot sauce.
Although I did finish off the tomatoes under the grill to char them up a little, you probably don't need to.
I served it up without the oil (which I forgot) and it made an excellent gravy with sausages and mash.
Sauce or gravy - you...
Firstly; I make no apologies for the anaemia of this tomato sauce - it's made from leftovers and uses tomato juice!.
Secondly; I think the celery is a mistake. Skip it.
Secondly; I think the celery is a mistake. Skip it.
Though they do say adding a couple of halved, peeled carrots to the frying onions, discarding them after, adds to the sweetness of the sauce.
Makes about 1 cup
Ingredients
- olive oil
- 1 leftover onion, finely chopped
- 2 leftover sticks celery, finely chopped but don't!
- 3 leftover...
Makes about 1 pint
Ingredients
Ingredients
- 2½ fl oz olive oil
- 1 medium onion, sliced
- 3 cloves of garlic, sliced
- 5 basil leaves
- 1 sprig marjoram
- 2 x 14 oz cans tomatoes, and their juice
- salt
- freshly ground black pepper
- lemon juice optional
- sugar optional
Heat the oil in a pan and sweat the onion, garlic and herbs for 10 minutes. Add the tomatoes, and salt and pepper to taste, and simmer until thick. Pass through a ...
This is a basic, marinara-type, tomato sauce but rich enough to be used as a dip.
Paul suggests that this sauce is the ideal starting point for an infinity of exciting uses:
Paul suggests that this sauce is the ideal starting point for an infinity of exciting uses:
- Smeared on a pizza crust.
- As one of the layers in a lasagne.
- Thinned to make a rich tomato soup.
- As a curry base with the addition of Indian spices such as coriander, cumin, garam masala.
- As the liquid in a stew or tagine.
Makes about 2 Cups
Ingredients
- olive oil
- 1 onion, finely...
