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Like white garlic sauce this
simple tomato garlic sauce is extemely flexible.
Served hot it makes a perfect pasta sauce (the amount here will serve
two). Left to cool this garlic sauce makes a great substitute for ordinary ketchup
or a garlicky dip. It can also form the basis of all sorts of salsa variations -
experiment and have fun!
| See note on ingredients |
| 1 Large Onion, finely chopped |
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| 4 Cloves Garlic, crushed |
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As always, adjust garlic according to taste |
| 1 Glass Dry White Wine |
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How big a glass is up to you! |
| 14oz (400gm) Tin Chopped Tomatoes |
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| 1 Tbsp Tomato Puree (paste) |
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| 1 Tbsp Dried Mixed Herbs |
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| 1 tsp Lemon Juice |
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| Salt & Pepper |
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| As usual I recommend using
organic ingredients wherever possible. |
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Heat a little oil in a pan and cook the onion for a few minutes
until softened. Add the crushed garlic and cook for another minute.
Pour in the wine, turn up the heat and reduce the volume by about half. Turn down the heat,
add the other ingredients and stir well. Use salt and pepper according to taste.
Turn the heat down to absolute minimum and cook the sauce gently for about 15 minutes,
stirring occasionally.
The tomato garlic sauce should now be the right consistency to serve with pasta. If you
want to use it as a ketchup or a dip then cook for a few minutes more
to make it slightly thicker.
Serve the garlic tomato sauce warm immediately with pasta, or allow to cool then store in the
fridge to use as a ketchup or a garlicky tomato dip.
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