Wednesday, 27 August 2014

Italian inspired tomato sauce

I made this up when creating a tomato and mushroom tart and it seemed to work out really well and I enjoyed it :)

2 large tomatoes, (sliced thinly)
5 cherry tomatoes, (halved)
1 onion, (thinly sliced)
3 garlic cloves (finely chopped)
5 'large' button mushrooms, (sliced as thinly as you prefer)
1/4 red bell pepper, (cubed/roughly chopped)
1 400g tin of chopped tomatoes,
1 tbsp dried mixed herbs,
1/2 tsp salt,
1/2 tsp cracked black pepper,
Pinch of white pepper,
Pinch of cayenne pepper.

In a small saucepan add 1 tsp of butter with 1 tsp rapeseed oil (or any flavourless oil of your choosing) and add the sliced onion and sauté for about 10 minutes until golden and translucent. Add the garlic and the sliced large tomatoes and cherry tomatoes. Put the lid on the pan and cook on a very low heat for 5/10 minutes, checking halfway for any sticking to the bottom of the pan. Add the bell pepper, turning the heat up, cook for a minute or two. Add the tin of chopped tomatoes, herbs and seasoning and simmer for 10 minutes. If the sauce is too thick add some water. 10 minutes before serving, add the mushrooms so they are tender but still have 'bite' to them.

Suitable for serving in a tart, with pasta or spaghetti or with baguette!

I served this in my italian inspired shortcrust pastry with a layer of egg...
2 eggs, (whisked)
50ml milk,
Large pinch of salt,
Pinch of white pepper,
Pinch of cracked black pepper,
Pinch of cayenne pepper.

This creates a contrast between the rich sauce and the neutral flavour of the egg base.


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