…or what I like to call ´make now before the tomatoes you bought last weekend go off sauce´
This takes an awful lot of planning…NOT! I hate wasting food, so I´m making a fresh tomato sauce that I can put in the fridge and use when I fancy pasta or meatballs later in the week. Infact, Im also freezing a portion for when I forget to buy tomatoes…this will be on the 12th of never as tomatoes are the 2nd most important crop grown on Tenerife and there are tomatoes everywhere, every week, every size, every shape …this list could go on and on.
My preference is to chop fresh tomatoes keeping the seeds and the skin as part of the finished recipe, this is in part due to laziness, however the skin has more lycopene than the flesh and the seeds are packed with antioxidants… so its good for you and quick!
As usual I bought my tomatoes from the local farmers market at San Miguel De Abona, so these (normal tomatoes and cherry tomatoes) are locally grown.
I found the 1970´s French´Practique´ Jars pictured in the local Rastro (flea market) 2€ for four (love a bargain) aptly named for the purposes of the blog today… Very Convenient! and délicieux.
This recipe is super simple and quick!
COOK NOW EAT LATER – QUICK TOMATO SAUCE
YOU WILL NEED:
- Tomatoes mixed varieties (I used 800g)
- 2 tbsp olive oil
- 1 small to medium onion – chopped
- 1 clove garlic (you can use more) – chopped
- Fresh parsley (you can also use basil) – small handful chopped
- Dried rosemary – 2 tsps
- 1 bay leaf
- Salt & pepper to season.
- Put the olive oil into a medium to large saucepan onto a medium /hot heat.
- Add the onion, cook for 5 minutes (making sure you don´t burn the onions) then add the garlic and cook until the onions and garlic are soft and translucent.
- Add the dried rosemary and bay leaf and stir.
- Add roughly chopped tomatoes (if the core is hard and yellow/white cut it out)
- Bring to the boil, add the chopped parsley or basil, cook for 2 more minutes. Add seasoning to taste.
- Use a hand blender to get the consistency you prefer. I like it with chunks.
- Remove from the heat and allow to cool.
- Pour into a glass jar and keep in the fridge for about 1 week.
SUGGESTIONS FOR USE:
- Add the sauce to any pasta and top with Parmesan for a simple no nonsense dish
- Pour the sauce over chicken breasts and bake in the oven
- Fry anchovies, capers, black olives and chilli in olive oil & add sauce, then pasta
- Put onto a pizza base, add mozzarella and more basil and bake