BASIC COCKTAIL RECIPES RECIPES

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BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES



Basic tomato sauce | Jamie Oliver tomato sauce recipes image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Total Time 1 hours 10 minutes

Yield 6 to 8

Number Of Ingredients 8

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil or marjoram
extra virgin olive oil

Steps:

    1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
    2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
    3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
    4. Pick the basil or marjoram and roughly chop, then add to the pan.
    5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, FatContent 8.6 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.8 g fibre

EASY PROSECCO COCKTAIL RECIPES | BBC GOOD FOOD



Easy prosecco cocktail recipes | BBC Good Food image

Break open a bottle of fizz and mix up our favourite Prosecco cocktail recipes, from Bellinis to mimosas. This sparkling wine is perfect for a simple spritz

Provided by Good Food team

Number Of Ingredients 1

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BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 115 calories per serving
    1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
    2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
    3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
    4. Pick the basil or marjoram and roughly chop, then add to the pan.
    5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
See details


EASY PROSECCO COCKTAIL RECIPES | BBC GOOD FOOD
Break open a bottle of fizz and mix up our favourite Prosecco cocktail recipes, from Bellinis to mimosas. This sparkling wine is perfect for a simple spritz
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See details


BASIC BAKED EGG RECIPE | JAMIE OLIVER BREAKFAST RECIPES
Get creative with these brilliant baked eggs – so versatile, easy and quick!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 233 calories per serving
    1. Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
    2. Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.
    3. Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.
    4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.
See details


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See details


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    2. Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.
    3. Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.
    4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.
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