Ingredients:
Vegetable oil - 30 ml
Melted butter - 1 tbsp
Onions - 2 (finely chopped)
Garlic cloves - 2 (crushed)
Large tomatoes - 12 (peeled and chopped)
Parsley springs - 3
Oregano - 1 tsp
Thyme - 1/2 tsp
Bay leaf - 1
Crushed chillies - 1/4 tsp
Tomato paste - 150 ml
Salt and pepper
Pinch of sugar
Method:
Vegetable oil - 30 ml
Melted butter - 1 tbsp
Onions - 2 (finely chopped)
Garlic cloves - 2 (crushed)
Large tomatoes - 12 (peeled and chopped)
Parsley springs - 3
Oregano - 1 tsp
Thyme - 1/2 tsp
Bay leaf - 1
Crushed chillies - 1/4 tsp
Tomato paste - 150 ml
Salt and pepper
Pinch of sugar
Method:
- Heat oil and butter in skillet. Add onions and garlic; mix well, cover and cook 4-5 minutes over low heat.
- Stir in tomatoes, seasonings, parsley and sugar; continue cooking covered 15 minutes over low heat. Stir occasionally.
- Remove cover and stir in tomato paste. Cook another 10-15 minutes over low heat uncovered.
- Force sauce through sieve.
- Store in airtight bottle.
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