Friday, April 29, 2011

Tomato Sauce


And now for my other favorite Brit, Jamie Oliver.

We made his tomato sauce last weekend and had some for dinner this week and then froze a bunch. It was really good, although I would say it is not especially tomato-y. We both enjoyed it, which was good considering the amount it makes! If I were playing it safe, I should have made a half or even quarter batch. Nope - I went balls-to-the-wall and made a full batch.

Here's the recipe:

Jamie Oliver's "Best Tomato Sauce Ever"
Source: Parenting Magazine
2 small onions, peeled and roughly chopped
1 small leek, roughly chopped
2 stalks celery, roughly chopped
2 red bell peppers, deseeded and roughly chopped
2 zucchinis, grated
2 carrots, grated
1 small butternut squash, peeled and grated
4 14.5 oz cans plum tomatoes with juice
2 cups water
salt
pepper
oregano
2 bay leaves

Heat a large saucepan (big enough to hold all the ingredients) over medium heat. Add a tablespoon of olive oil to the pan, followed by all the onion, leek, celery, peppers, zucchinis and carrots. Add a large pinch of dried oregano and 2 bay leaves, then cook slowly, stirring occasionally, for about 20 minutes with the lid on, or until the vegetables are soft but not starting to brown.

Add butternut squash to the pan of vegetables. Add 4 (14.5 oz) cans plum tomatoes with juice, 2 cups water, a pinch of sea salt, and freshly ground black pepper. Bring to a boil, then simmer for about 30 minutes, or until the squash is soft. Take the pan off the heat, spoon out the bay leaves, and let the sauce cool slightly before blitzing with a stick blender until smooth (or use a blender or food processor in batches, but make sure the lid is secure). Makes 13 cups.

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