Tomato sauce

[Borlotti]

I am so happy that it tastes OK, normally my cooking is rubbish.  This is want I did, if anyone is interested.

2 lb ripe toms (actually given to me by a lovely plot holder) (put in hot water and took the skins off and cut into 4 pieces).
l/2 large onions (peeled and chopped)
2 cloves of garlic (peeled and sliced) - only used one
1 medium carrot, peeled and sliced
2 stick celery (sliced)
1 tablespoon tomato puree
2 teaspoons sugar
salt and pepper (which I didn't use) - as done it for grand children
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil

Pull all the ingredients (except the basil into a large saucepan, bring to the boil and simmer, partially cover with lid for 30 or more (I did more) and then pass through a strainer, I didn't do this just blended it with a electric blender, then add the basil.

Tastes OK to me and will put it in jars, or freeze and have with spagetti and cheese.  I was going to add green peppers and mushrooms but might do that 2 morrow.  Must be better than the sauce you buy, I will just call it Borlotti tomato sauce, do you think it will make me a millionaire.  ;D ;D ;D

[Borlotti]

[macmac]

I do mine in a deep fry pan so it evaporates,sometimes I "hide" the odd courgette in it.I flavour it with rosemary ,a couple of sprigs fished out at the end,we used to have italian students who gave me the tip so I think it's authentic italian.I'm just pleased i've got some to sauce this year :)

[manicscousers]

ours all gets roasted with olive oil, as it's for us, i use 4 onions and a bulb of garlic to 4 lbs toms, bit of oregano, bit of chilli, no sugar(diabetic), take the skins off after roasting and blitz..sometimes hide courgettes etc in there..yours sounds just the thing for the grandkids, Borlotti , might just try it  ;D

[rosebud]

May i suggest you add some bulsamic vinegar to your sauce making. ;D

[shonam]

I make quite a plain (but very tasty) tomato sauce. I just quarter enough tomatoes to fill an deep roasting tray with one layer of toms, put about three or four smashed cloves of garlic, lots of small sprigs of thyme and some olive oil. Roast it on the top shelf until slightly caramelised on parts.  Remove the woody stalks from the thyme and then blitz it all.

I don't season until I use it as sometimes its not needed depending what else its going with.

We use this most on home-made pizzas. :)

[1066]

I will just call it Borlotti tomato sauce, do you think it will make me a millionaire.  ;D ;D ;D

well you've got the brand name sorted out  ;D

[Borlotti]

Well, even I say it tastes nice, not too hot, and have 3 jars full of it.  Sometimes I cook stuff and it tastes horrible and I throw it but I stuck to the recipe and didn't add 'this and that' that I had left over the fridge and think I may have to go on 'Dragons Den'.  Is it too late for a quick walk to the allotment, done all the cooking.

[Sparkly]

On your recommendation I am just making a batch up! Am going to add a load of mushrooms as I have 2 bags of dried expensive ones I was given as a gift.

[tomatoada]

well Sparky.  How did it turn out?  O.K.

[Sparkly]

Was great, although I need add a splash of balsamic vinegar (couldn't help myself). It is frozen now ready for winter!  :)

[Digeroo]

Sounds nice will give it a go.

do you think it will make me a millionaire.

I think you might be a little disappointed.

[gordonsveg]

Thanks barloti,
    Just printed off your recipe,hope you dont mind.

[gordonsveg]

Just got round to making your sauce bolotti,tastes great and we are going to save it for misrable wet winter days.
    thanks again. :) :)