This was another staring in the fridge moment, or rather my friend Rose was, we decided to make a fresh tomato sauce, I suggested a raw one but she didn’t agree. Anyway, with some lazy chopping we decided to try blending it and came up with lovely sauce. Some red pepper that needed to be used up added some sweetness and I made the basil oil to utilise some limp basil I had. We also threw some capers in a the end, just because we love them.
This is really good for using up tomatoes that have past their best. Make as much of this as you can and you can keep the leftover sauce in a jar in the fridge.
Ingredients
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, chopped
250g tomatoes, roughly chopped
1tbsp capers
Couple sprigs of thyme
Basil Oil
1 small bunch basil
1 clove garlic
3 tbsp olive oil
Blend all the ingredients for the basil oil and set aside. Fry the onion and pepper in olive oil for 5mins until softened, add the garlic and cook for 1 minute more. Add the tomatoes and thyme and season well. turn the heat down and leave for 15-20mins until the water has evaporated and the sauce has thickened. Take off the heat and blend (carefully! Make sure the sauce doesn’t splash everywhere…). Serve with pasta and drizzle the basil oil over.
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