At least one person subscribed because they were expecting to find recipes, so here we go.
I’ve made some tomato sauce this morning – or at least, I’m part way through. I just need to whizz it up in the blender and the job’s a good’n, as they say.
It’s a really simple recipe and I’m sure it’s posted in Recipes for Aimee but you’re not reading that, right now, are you?
This sauce is great for pizza, pasta and bolognese and even tomato soup!
Ingredients
1 kilo of seen-better-days tomatoes* (plain old nice and ripe will do if they are not at death’s door)
cloves of garlic (as many as you like)
2 or 3 capsicum/bell peppers any colour but green
salt and pepper
A drizzle of olive oil
Useful utensils
A cast iron pan (or any pan that can be put into the oven and forgotten about)
A high-powered blender
Instructions
Peel your cloves of garlic
Slice the tomatoes in half and arrange at the bottom of your cast iron pan.
Slice the peppers – lengthways* – in half, and remove the seeds, then slice them into thirds or quarters.
Add the peppers to the pan
Sprinkle the contents with salt and pepper and drizzle with a little olive oil
Cover over and place in a preheated oven at 175° for about an hour or so
They will continue to cook in the cast iron pan
When cooled place into a high-powered blender and blitz on the lowest setting for 5-10 seconds (yes, it’s that quick!)
*Why seen-better-day? there’s always a use for over-ripe tomatoes and this is a great use.
Why peppers? roasted peppers add a delicious sweetness without you resorting to added sugars – which I heard today are in some brands of tomato sauce!
And for heavens sake, why lengthways? It really doesn’t matter but I remember once giving someone a recipe for stuff halves of pepper which were to lay flat in a dish.
“How do I get them to lie flat?” She asked.
It had never occurred to me when sharing the recipe to specify how to cut the peppers. For this recipe if you slice the peppers in half then pull out the seeds then it’s really straightforward.
Enjoy
Lynda's Inferno 