1. Place the tomatoes in a pan, cover and cook over a low heat for 20-30 minutes until they collapse, pressing them down after 5-10 minutes of cooking to release some of the juices.
2. Pass through a sieve or a mouli-legumes and return to the pan. Add the remaining ingredients and simmer very gently, uncovered, for another 60 minutes until thickened.
3. The sauce can be used as the basis for many pasta dishes, including the ravioli gratin pictured. Any not used immediately will keep well for a week in the fridge or can be frozen.
|Caster Sugar||1 Level Tsp|
|Sea Salt||1 Heaped Tsp|
|Plum Tomatoes, Halved||1.6kg|
FOR RAVIOLI GRATIN Have ready half a quantity of the really useful fresh tomato sauce. Cook and drain 600g fresh bought ravioli. Heat the grill. Add the hot tomato sauce to the hot drained ravioli and toss. Tip everything into a 30cm oval gratin or other shallow ovenproof dish. Scatter over 100g freshly grated parmesan and 2 tbsp oregano leaves, drizzle over
1-2 tbsp olive oil and place under the grill for several minutes until golden and sizzling.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.