Basil tomato sauce
| Recipe By: | Prue Leith Chef's Academy |
Ingredients
- 5 sprigs fresh basil leaves
- 2 tbsp tomato paste
- pinch sugar
- pinch salt
- 1 bay leaf
- olive oil
- 1 celery stick, finely chopped
- 120 g carrot, finely chopped
- 120 g onion, finely chopped
- 2 garlic cloves, crushed
- 1 kg tinned tomatoes, chopped
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Cooking Instructions
- Heat the oil and add the whole crushed garlic, onion, carrot and celery and sauté gently until translucent. Add the tomato concentrate and cook for 1 minute.
- Add the tomato, bay, salt and sugar and simmer for about 1 hour.
- Remove the bay leaf and puree with a hand blender, but not too smooth.
- Tear basil leaves into the sauce.
- Check seasoning.
- Cool down and freeze once cold in 500ml portions.
(This is a good base for soups, vegetable dishes, other sauces or even stews.)
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