Here is a recipe that is one of the backbones of our kitchen. Make a big pot of this, portion it up into the freezer and you have a ready stock of sweet tomato sauce. Of course you can use it in pastas and lasagnes, but it serves as a rich tomato base for curries, soups and anything else that needs a tomato sauce. The point of the peppers is twofold. Adding a different flavour, and adding an extra vegetable. And you do all know we need to eat lots more vegetables that we thought we needed right?
Now this is a dish that is comforting to prepare. Coaxing the best out of your vegetables by cooking them slowly. We add a little vegetable (or chicken) stock then reduce the sauce down. It takes its time but it yields a plentiful batch, and will pay you back generously.
Give a slick of olive oil to a big bunch of cherry tomatoes and a couple of red peppers.
Roast or grill them till the skin blackens then let them cool a little, just so you can handle them and then carefully peel away the skin and chop them up.
We put the sauce together with an onion, a couple of cloves of garlic and add bulk with some chopped tinned tomatoes. Add a little vegetable stock then let it simmer away till it reduces down. Don’t season till it is fully cooked. You can leave it chunky as it comes or process it to a smooth consistency.
- 1 and half tablespoons of olive oil
- 2 red peppers
- 250g (9 oz) Tomatoes
- 1 red onion
- 2 cloves garlic
- 4 cups (400g) chopped tinned tomatoes
- 100ml Vegetable (or Chicken) stock
- sprig of thyme
- Bouquet garni
- 2 teaspoons of balsamic vinegar
- pinch of sweet paprika
- Salt and pepper to taste
- Put your grill to heat up on high
- Brush the peppers and fresh tomatoes with half a tablespoon of olive oil
- Grill the vegetables till the skin starts to blacken. Turn the peppers over to get both sides done.
- Remove from heat and allow them to cool a little .
- Whilst they cool chop up the onion and garlic
- Heat the remaining oil in a large saucepan, and add the onions, cook for 10 to 15 minutes till the onions are soft and translucent.
- Add the garlic and allow to soften.
- Tip the tinned tomato into the saucepan. Turn the heat down to low.
- Peel then chop them the peppers into small pieces. no need to worry about being too even if you plan to pulse the sauce later.
- The tomatoes can be left skin on or the skin gently pulled away.
- Scrape the grilled tomatoes and peppers into the saucepan.
- Add the stock and herbs.
- Simmer away for an hour or so on low heat, or until the sauce has thickened.
- Towards the end of the cooking time season with balsamic vinegar, paprika and pepper. You may not need much salt as the stock may have some in it so taste and check.
- Once you hare happy with the flavour, remove the herbs and pulse in a food processor till smooth.
This month I am hosting Jacqueline from Tinned Tomatoes ‘Pasta Please’ challenge. I want to ask you to come up with recipes for
Let’s think about some seasonal vegetables that you could use – asparagus and aubergine are coming into season, as well as peppers and artichokes. Then there are plenty of green vegetables – peas, spring greens and spinach for starters. The choice is yours.
The guidelines are simple:
- Post your pasta dish on your blog and add it to the linky at the bottom of the current challenge.
- Link to the Franglais Kitchen (the current host) and Tinned Tomatoes
- Use the Pasta Please logo in your post
- If you use twitter, tweet your post with @tinnedtoms, @franglaiscook #PastaPlease and we will re-tweet it.
- Only one entry per blog.
- Recipes must be added to the linky by the 28th of each month.