Sat, 13 September, 2014
Tomato sauce made from scratch really is the best and it basically cooks itself. Italian staple, it can be used on pasta or pizza, for preparation of bolognese or to smother some delicious meatballs.
Don’t buy the jar stuff. Okay, some of it isn’t too bad and you might be in a rush but I consider it quite an outrage if you should go to the effort for instance of making your own pizza, dough, proving, shaping and all – and then smear some shop-bought stuff over it!
Debatable if it’s tastier made out of fresh tomatoes or the tinned ones, provided they are good quality (San Marzano are the stuff of legends and rightly so). I have quite a glut of tomatoes this summer (home grown! ripened! in the south of England!) so I went the hardcore way, skinning, de-seeding and chopping the fruit.
The secret ingredients are mustard, honey and a few drops of Worcestershire sauce.
What to use it on?
Pizza. Pasta. Meatballs. Potato bake. Courgette gratin. Melanzane parmigiana. Try also baking a salmon fillet covered in the sauce – delishhh, and quite a bit more gutsy than boring grilled fish. For that, you might want to throw some chopped olives and a few capers in. You can add chillies if you like it hot but I personally believe tomato sauce is about tomatoes, not heat.
Score each fruit crosswise and put in a bowl with boiling water to cover them all well. Drain them after a couple of minutes and the skins will peel easily. Deseed them. The smaller ones can be just squeezed, the large ones cut in half – and squeezed.
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