TOMATO HERO RECIPES
HOMEMADE TOMATO SAUCE RECIPE | JAMIE OLIVER TOMATO RECIPES
By using top-quality tinned cherry tomatoes, which have a wonderful natural sweetness, you’re able to achieve a truly elegant and vivacious sauce that really sings of summer but can be made all year round. One taste, and you’ll be transported back to warm summer nights in Italy – you can’t argue with that! This sauce works really well for lots of recipes and to be honest, I just like to make a batch when I have time, ready to use in all kinds of dishes in the days that follow. It’s a great freezer staple, and a recipe I hope you’ll come back to again and again. And, of course, you don’t have to make this as a big batch – the quantities in the recipe are easy to scale down if you want to just make what you need. Enjoy.
Total Time 20 minutes
Yield 1 litre
Number Of Ingredients 5
Steps:
- Peel and finely slice the garlic and place in a large pan on a medium heat with 2 tablespoons of oil.
- Fry until lightly golden, stirring occasionally, while you halve the chillies lengthways (deseed if you like) and stir into the pan. Tear in the basil (stalks and all).
- Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
- Remove the pan from the heat, and now you’ve got a choice – you can either leave the sauce chunky, or I like to pass it through a coarse sieve, making sure to really push all that goodness through.
- Taste, season to perfection with sea salt and black pepper, and you’re done. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.
Nutrition Facts : Calories 42 calories, FatContent 2.5 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 1.4 g protein, CarbohydrateContent 3.8 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 0.1 g salt, FiberContent 0.7 g fibre
MY HERO RECIPE | EPICURIOUS
Be sure to drain the salad before adding to the sandwich.
Provided by Sheila Lukins
Number Of Ingredients 11
Steps:
- 1. Split the bread lengthwise and pull out some of the insides. Brush the insides of the bread with 2 teaspoons of the olive oil.
- 2. Make the salad: Toss the arugula and tomato strips in a bowl with the remaining tablespoon of olive oil and the balsamic vinegar. Season with salt and pepper.
- 3. Layer the bottom of the bread with the mozzarella, basil, prosciutto and salami. Top with the salad. Cover with the top of the bread. Cut the sandwich in half on the diagonal and wrap well for the road.
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From medlineplus.gov
Total Time 50 minutes
Cuisine American
Calories 25 calories per serving
From medlineplus.gov
Total Time 50 minutes
Cuisine American
Calories 25 calories per serving
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PRINT RECIPE | FOOD HERO
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