Lovely pasta sauce !
This is a recipe handed down from generation to generation, from flatmate to flatmate (e.g., I got it off my flatmate who got it off her ma’). I was bored out my mind on Tuesday and fancied doing some cooking, on the cheap, nothing special. I was sitting there, pondering what to make, when I thought I’d do a tomatoes pasta sauce. Turns out, it was the right choice, well nice, and the left over sauce went towards a rather lush brushgetta type meal. This’ll take you 45 minutes, of which you’ll spend 5 of them chopping, and then a little stir every 10 mins, piss easy, well lush, better than anything you can get out of a bottle.
What you need
- A large sauce pan
- Two tins of chopped tomatoes
- An onion
- Some carrots
- Some Garlic
- Some Garlic paste
- Some tomato paste
- A nice glug of red wine… use your flatmates if you don’t have any or don’t want to open a big bottle.
- Sugar, Salt, Pepper, Sweet Paprika, Bay Leaf and a chilli.
What you need to do
- Chop up about 3 bulbs of garlic and a chilli, leave the seeds in, it’s not going to be hot.
- Chop up an onion by cutting it in half, taking off the skin, making two cuts 90% of the way across horizontally, then chopping vertically.
- Chop up the carrot too, I didn’t bother to peal it, but I nibbed off the ends.
- Fry up the garlic and chilli in a drop of oil and let them soften up a little.
- Add the tinned tomatoes, a bay leaf, I squidged out some garlic paste from a tube at this point, ‘cus I quite like garlic.
- Add a nice glug of red wine.
- Leave it to simmer gently, when the next ad break comes on the telly, in about 15 minutes, take another look.
- If it’s a bit dry now, swoosh in some more red wine and let it reduce until you get the texture you want.
- Now taste it, see what it needs. When I did it, it needed some Sugar, Salt and Pepper, remember: You can’t take it out, but you can always add a bit more. Add it, mix it about, taste it, when you’re happy, then I’m happy.
Nice Things you can do with the sauce.
- Serve it over some rice or pasta; maybe add a bread crumbed chicken breast to it.
- Cover some bread, like chiabbatta or a pizza base, or garlic bread; plonk some cheese and toppings (chorizo, sweet corn, cured meats, mushrooms… whatever you fancy).
- Slice up some bread along the lines of a French loaf, top with sauce and some hallumni, and you’ve got a lovely burshgetta to serve your guests.
- Put in a small ceramic dish some spinach, then on top of that the sauce, than crack and egg over and bake. I forgot what this is called, but it would work.
- Put it into sandwich bags and freeze into portions.
- Top a chicken breast with it, covered with cheese.
- Plonk it over some chips (home made ones, prefably)
- Stuff some mushrooms or red peppers with it; put some cheese on top and/or breadcrumbs.
- Add some honey and more chilli cover with ribs (Waitrose do lush ones, they’re about a fiver and come in a long folded box, seriously good stuff) and bake.
- Put it over a jacket potato
- Use it as a salsa for Nachos, burritos, fajitas… that sort of thing.
- Make a tart by putting it over some puff pastry, adding a bit of cheese.
- Use it as a base for Mussaka or lasagne.
Chop up some garlic
Chop up some carrots and onions.
Cut like this in three places; then chop downwards.
Sweat the garlic, carrots and onions down 'till they soften and go sweet.
Plonk in the tomatoes and some red wine.
Cook out the wine.
There are the Chilis to give some heat, take them out afterwarsd. Here i've cooked it down to much, add some more wine if you do.
Lookin' good, Tastin' good !
Well lush, don't both with the poncy vine tomatoes.
Tags: bay leaf, carrots, garlic, onions, pasta, sauce, tomartos
