recipes

Pomodoro

Characteristics of a good friend: reliable, flexible, of substance, mood elevating. Homemade tomato sauce is therefore an exceptional ally.

What’s more, it is extremely reassuring to know you have this chum in the freezer, as within a short space of defrosting time, you can be nursing a fresh bowl of pasta al pomodoro. My stash is often called upon on pizza night – sloshed over simple homemade bases with a selection of delicacies on top – divine. Equally good as a bed for the humble meatball, this sauce just keeps on giving.

All angst concerning overripe tomatoes threatening to be wasted is alleviated. These specimens make the most delectable sauce. With summer approaching you are bound to be confronted with garden surplus or irresistible market deals – make lots, freeze plenty and feel smug.

1/4 cup olive oil
4 large ripe tomatoes, chopped
1 clove garlic, crushed
sea salt and black pepper
small bunch fresh oregano leaves, torn

Heat the oil in saucepan over a medium heat. Add the tomatoes and simmer until they become pulpy and the sauce begins to thicken. Add garlic, stir through and simmer for a further 5-10 minutes. Season with salt and pepper and stir through oregano. Using a stick blender, puree to a consistency you are happy with. I like mine to contain plenty of tomato chunks. Makes approximately 1 1/2 cups.

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