Basic Tomato Sauce (V) -  Recipe by Peter Street

For two servings;

Ingredients:

1 240 grm tin of tomatoes  

1 Table spoon of basil (dried )

3 –4 cloves of garlic

black pepper to taste

3 table spoons of virgin olive oil –

1 small onion or half of a medium sized onion

half a carrot        (

half of celery          Sofrito

1 teaspoon of sugar per tin of tomatoes levels out the acidty                             

teaspoon of salt

1/4 a tin of water per tin of tomatoes   

Method:

 
Place sauce pan on a medium heat

Add the olive oil

Dice finely the carrot and  celery place in the pan and soften add black pepper to taste

Add the onion and cook until soft

Add tin of tomatoes

Also add quarter a tin of water per tin of tomatoes

And the sugar, stir and then add the dried basil

Crush the vegetable stock and add to the sauce

Finally add the garlic

   

Cook on a low - medium heat until the ingredients has reduced and there is a thickish sauce (this takes about twenty minutes to half an hour ) Place to one side and let cool before blending into a smooth sauce.   This can be made upto three days in advance – left in a fridge of 5% C and below.

*Tip: This recipe can be frozen

Chefs tip: freeze in small containers enough for one or two people rather than one large container.

Also it doesn’t cost that much more time or money to make a large pan full.