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Saturday, 20 October 2012

Easy Roma Tomato with Fresh Herb Tomato Sauce

Recipe By:  Miriam Borys

Servings: 6
¼ cup olive oil
2 T organic coconut oil
8-12 just ripe Roma tomatoes – blanched & peeled[i]
1 large onion - diced
2 large garlic cloves (you can never get enough garlic so go for it)
1 hot pepper of choice (no seeds)
1 cup red wine
700ml jar strained tomatoes
Rosemary, thyme, oregano – fresh and as much as you want ( I added approimately 2 T each)
1 cup basil – fresh and loosely packed (hold until the last 10 minutes of cooking)
Cracked pepper & salt to taste
1 cup water

Prepare tomatoes by peeling (see below).
Dice tomatoes into quarters and set aside.
Dice onions & garlic and sauté in oils.
Add hot pepper and herbs and sauté until you can smell all the fragrant aromas (about 5 minutes)
Add Roma tomatoes, red wine, strained tomatoes, water. Sauté for 45 minutes.
Add fresh chopped basil and continue to simmer for 10 minutes. Serve hot on choice of pasta.

[i] Blanching tomatoes is a quick, efficient way to remove tomato skins. Start out with ripe tomatoes (overripe tomatoes will  not work as well as they will be mushy). Score (make a cross with a sharp knife) each tomato before placing them in a pot of boiling water for approximately 1 ½ to 2 minutes max. Once the skins start to peel off, remove the tomatoes from the boiling water and immerse in a bowl of ice water to stop the cooking process and to allow the skin to separate from the flesh of the tomato.

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