Day two into our bank holiday weekend, after a fun day full of adventures (Borough market and Europe’s oldest operating theatre) we knuckled down to do what weekends are all about. Food prep. Today we decided to prepare a massive batch of Tomato sauce, freeze most of it and use the rest for pizza (tonight) and pasta tomorrow.
This recipe makes 8-10 portions, we plan to double it next time.
- 4 cans of whole peeled tomatoes
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 8-10 cloves garlic, minced
- 1 teaspoon chilli flakes
- 1 tablespoon dried oregano
- 1-2 medium carrot, cut into large chunks
- 1 medium onion, split in half
- 1 large stem fresh basil
- Salt and freshly ground black pepper
- 2 plum tomatoes
- 1/2 tablespoon fish sauce
- 1/2 cup fresh basil leaves
- Move oven rack to lower position and preheat oven to 150°C.
- Place tomatoes in a large bowl and remove the ends, gently squish tomatoes until pieces no larger than 1/2-inch remain.
- Heat olive oil and butter over medium heat in a Le Creuset (we used 3.5 quartz pot) until butter is melted.
- Add garlic and stir, for about 2 minutes i.e. before it gets brown.
- Add chilli flakes and oregano and stir for about 1 minute.
- Add tomatoes, carrot, onion, and basil stem, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.
- Cover Le Creuset with lid slightly ajar and transfer to oven.
- Stir every hour, until reduced by about half and darkened to a deep red.
This takes 4-5 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
- Remove pot from oven and use tongs to discard onion halves, carrots, and basil stems. I would transfer these bits to a sieve so that all possible juices can be put back into the pot.
- Blow torch plum tomatoes and remove skin. Then remove the insides so only the flesh remains. Cut these up and add to the pot.
- Also add the chopped up basil leaves and fish sauce.