We’re housesitting at the moment and in the garden here there are three big tomato plants which are still fruiting! Last week I gathered up this motley collection some of which was on the turn and decided to put the effort in and make some tomato sauce. Such a great way of utilising a glut of toms!
- 600g fresh tomatoes
- 2 cloves garlic, crushed or finely sliced
- 1 fresh chilli deseeded and finely sliced
- 1 onion finely diced
- Small handful of garden herbs finely sliced – I used sage, oregano & thyme
- Salt & pepper
- 1 courgette
- 1 red pepper
- 1 onion
- 2 carrots
- Olive oil
- Salt & pepper
- Cut a cross into the bottom of each tomato and drop into a bowl or saucepan of boiling water.
- After a minute or two, the skins will begin to peel. Take the tomatoes out of the water and peel off and discard the skins.
- Dice the peeled tomatoes and leave to one side.
- Fry the onion in a little olive oil on a medium heat for around 5 minutes (or until soft) and then add garlic and chillies and cook for a further 5 minutes.
- Add the tomatoes and garden herbs and stir through.
- Allow the tomatoes to cook on a low-medium heat for 15-20 minutes until they’ve broken down and are very soft, adding a dash of water if needed.
- Season to taste.
- For the vegetables, preheat the oven to 200c / 180 fan/gas 6.
- Peel the carrots and onion and deseed the pepper.
- Cut all the vegetables into equal-size chunks and put into a baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for around 20 minutes or until the veggies have a slight char and the carrots are soft.
- Stir into the arrabbiata sauce and add cooked pasta. Mix through and serve with a sprinkle of parmesan.
And that’s it… phew… worth the effort. Enjoy!