Yes yes yes… I know, I know… I blogged about my pizza tomato sauce recipe some months ago but nothing’s set in stone… break free from those recipes and who knows, maybe stock cubes and jam have a place as a topping. Maybe not.
This post is a bit of a reminder to myself really, I wanted to get back to basics with the tomato sauce and produce something simpler. Right, so, open massive, catering-sized tin of peeled plum tomatoes, stuff in the hand mixer and spray red liquid all over the kitchen. Works for me. Actually it went pretty well this time but I digress.
Empty pan on the left, sieve atop the pan and ladle the smooth contents of the tomato tin into the sieve. Obviously if you’ve got a standard 400g of tomatoes you’re either going to have to be very careful if your hand mixer fits into the tin or, if you haven’t got a hand mixer, whack it in the blender and if you don’t have one of those just mash the tomatoes with a potato masher. It’s quite therapeutic actually.
Yes, well back to the ladle / pan thing and it was quite easy work just ladling into the sieve and squashing it through to leave a nice smooth passata-type sauce in the pan. When done, I chucked in the following amounts but divide this by 6 if you’re using a single 400g tin:-
2 tablespoons sugar
3 teaspoons salt
12 twists fresh black pepper
2 tablespoons mild olive oil
1 tablespoon balsamic vinegar
I realise dividing some of that by 6 is a little awkward but that’s what I used. I then put the pan on a very low heat and let it reduce by about 10% just to take the wateryness off. TAKE THE WATERYNESS OFF? I did just say that didn’t I? Yes well, the Turner Book Prize isn’t in any danger with my wordsmithery but you get the idea… it looks a little watery if you don’t reduce it.
That’s it… I’ve not tried it yet, it’s sitting in the freezer bagged up awaiting a 700 degree igloo followed by my gizzard. Yes.
