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Basic Tomato Salsa
(4 generous portions)
2 tblsp. olive oil
1 onion chopped finely
1 carrot diced
1 stick celery chopped
2 cloves garlic crushed
1 bay leaf
sea salt and fresh ground black pepper
450g fresh tomatoes, skinned, de-seeded and chopped
(to skin tomatoes, pierce with a sharp knife and place in heat proof bowl. Cover completely with just boiled water. Leave for 5 – 10 minutes. Drain off water. Tomatoes should then peel very easily)
- Heat oil in pan, add onion, carrot celery and garlic and cook until softened, stirring occasionally. Add bay leaf and seasoning, then tomatoes and sugar. Bring to the boil, then reduce heat, cover and simmer for 30 minutes stirring occasionally. Remove bay leaf and puree the sauce.
- This sauce is open to customising to suit your own taste and style and is a great base for any number of other sauces (add minced beef for Bolognese, tuna and olives, or grilled aubergines, mozzarella and parmesan as few examples). It is also perfect on its own with penne pasta and coarsely grated parmesan cheese.
- Can be kept in the fridge in airtight container for about 3 days.