Prep and Cooking Time: 45 min.
Ingredients:
400 grams Can of Chopped Tomatoes
3 Tomatoes
1 Onion Very Finely Chopped
1 Red Bell Pepper Deseeded Very Finely Chopped
4 Cloves Garlic Crushed
1½ tbsp Tomato Puree
30 grams of Fresh Basil Finely Chopped
2 tbsp Olive Oil
2 Bay Leaf
1½ tsp Dried Oregano
½ tsp Red Chilli Powder
1 tsp Black Pepper
1 tsp Sugar
Salt to taste
Method:
With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin, blanch the tomatoes for a minute, peel the skin off, and finely chop.
Blend the tomatoes into a fine puree in the blender and set aside.
In a pan, heat oil by adding the bay leaf; once hot, add the onions and bell pepper, and cook for 5 minutes until soft.
Add the crushed garlic and sauté for 30 seconds. Then add the tomato purees, dried oregano, red chilli powder, black pepper, sugar, and salt.
Mix well, bring the mixture to a boil, and simmer for 20 minutes, occasionally stirring, until the sauce has thickened.
Remove from the heat, add the chopped basil, and mix well; discard the bay leaves before using the sauce.
Enjoy the sauce with pasta, pizzas and lasagne.
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