Here I was sitting at one of my favourite pit stops on a lazy Sunday morning, Landmark.
Everyone has their reason to go there and for me its mostly about cook books. Its beyond funny as I have to be intervened when my stay goes beyond the time a girl take to buy jewellery (not funny right?! )
Some would think that with so many recipes available on the internet, why would one buy a cook book? It just feels so personal to me you know, so tangible and just THERE 🙂
Adapted from a recipe in one such cookbook that I bought recently, let’s look at the humble yet versatile tomato sauce. Tomato sauce is the base for so many recipes and compliments so many vegetables (and of course cheese).
Amongst my various favourites is using it as a spread over toasted bread loaded with salad: lip smacking breakfast right! But, the one most obvious form it is used in and talk of this post is with pasta. A basic tomato sauce contains tomatoes, onions, garlic, butter(olive oil) and herbs and spices. In order to make it more special, adding a few come vegetables makes the flavour very different. Here’s what I used.
- 500 g Tomatoes, chopped
- 1 medium Onion, chopped
- 2 small Carrots, chopped
- 5-6 small cloves of Garlic, minced
- 1 tsp Dried Oregano
- 5-6 leaves of fresh basil
- 1 tsp black pepper
- Salt, to taste
Place all the ingredients in a sauce pan and simmer together for 20 minutes or till carrots are soft.
Purée the sauce in a food processor and press through a sieve to remove the seeds and skin of the tomato.
Return the sauce to the saucepan, check for seasoning and cook for another 15 minutes.
Dollop sauce over cooked pasts garnished with grated cheese and a few sprigs of fresh basil.
Cool the remainder of the sauce and freeze in plastic bag. Thaw to room temperature before reheating.
Hope you enjoy the dish as much as I did making it. Looking forward to your comments/ suggestions. Feel free to drop in a line 🙂