Tomatoes can be beaten into a pulp using a domestic blender, industrial canning plant or baking them for a couple of hours in a low oven in which case they simply collapse into a sludge.
If a recipe needs tomato sauce and you've got a couple of hours use this recipe, if you've got people to feed quickly use a couple of tins.
Ingredients (serves 4-6)
2 lb (1 kg) of fresh tomatoes (35 - 60p/lb in many markets)
1 Onion (size according to taste and availability)
Zero to ten cloves of garlic
2 Tablespoons of Olive Oil
Salt to taste
An appropriate amount of Basil or Oregano or Parsley
Equipment
Large oven proof baking dish
Method
Finely chop the onions and garlic and roughly chop the tomatoes. Tip all the ingredients into an oven proof dish and stir together.
Place in a low oven (Gas mark 3, 150 deg. F or 325 deg. C) for a couple of hours.
Comment
On its own, this tomato sauce makes a good accompaniment for pasta.
Enthusiasts and perverts can amuse themselves by skinning the tomatoes before chopping. This can be done by placing the tomato on the end of a fork and dipping it in a pan of boiling water for about a minute or less, the skin then peels off.
Page Created: 1st April 2001