RECIPES WITH CAPERS RECIPES

Name: The quickest tomato sauce
Total time: 20 min
Yield: 500 ml
Ingredients: 4 cloves of garlic; 1 bunch of fresh basil (30g); olive oil; 3 x 400 g tins of quality plum tomatoes

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES - JAMIE OLI…

Quick tomato sauce recipe | Vegetables recipes - Jamie Oli… image

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!

Total Time 20 minutes

Yield 500 ml

Number Of Ingredients 4

Ingredients

4 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
3 x 400 g tins of quality plum tomatoes

Steps:

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Nutrition Facts : Calories 187 calories, FatContent 16.3 g fat, SaturatedFatContent 2.3 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.65 g salt, FiberContent 1.8 g fibre

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES - JAMIE OLI…

Quick tomato sauce recipe | Vegetables recipes - Jamie Oli… image

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!

Total Time 20 minutes

Yield 500 ml

Number Of Ingredients 4

Ingredients

4 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
3 x 400 g tins of quality plum tomatoes

Steps:

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

More about "recipes with capers recipes"

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES - JAMIE OLI…

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 187 calories per serving

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

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