Fresh Tomato Sauce With Olive Oil
|Ripe tomatoes||1 Pound, skinned and chopped (450 Grams)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomato puree||1 Teaspoon|
|Fresh basil/1/2 dessertspoon dried basil||1 1⁄2 Teaspoon, chopped|
|Olive oil||3 Tablespoon|
|Freshly milled black pepper||To Taste|
1 In a bowl, put the tomatoes and pour some boiling water over them.
2 Allow them stand for a minute or two, this will allow the skins slip off very easily.
3 Chop up the flesh finely.
4 In a saucepan, heat 1 tablespoon of olive oil.
5 Add in the onion and garlic and soften for 5 minutes without letting them brown.
6 Add in the tomatoes, tomato puree, basil and salt and pepper.
7 Stir well.
8 Cover the pan and simmer gently for 15 minutes.
9 Uncover the pan and simmer for another 10-15 minutes and reduce the sauce slightly.
10 Serve as it is, or liquidised a little first.