Tuesday, 5 August 2014

Simplicity

For some reason our local fruit and veg shop has been carrying amazing tomatoes: deep red, juicy and flavoursome - and three bucks a kilo! I've been going nuts for tomato recipes. Stumbling upon The Kitchn's roasted garlic and tomato sauce recipe was a godsend: this is brilliant. Tomato, lots of garlic and a combo of olive oil and butter roasted slowly in the oven ends up with a glorious sauce: rich, warm and chunky, but not too chunky - perfect for pasta, or even on toast. Absolutely perfect with homemade gnocchi fried up: today I tried it with polenta. Genius.

You start out with this beautiful-looking dish (I use pyrex - The Kitchn says to use foil, but I think you'd lose a lot of the delicious bits that way). Here's my first batch. Fresh tomatoes, basil, garlic, good olive oil and small chunks of Nuttelex:
And here's how it turns out - as shown by my lunch today, served on cheesy polenta (Bio-Life cheese - fairly neutral on it, although I think the Cornish is now using it on their parmas and that's delicious. Can anyone confirm?). This one involved red and green capsicum which was even better than the original. This is the kind of comfort food I love to eat: slow, simple, the kind of thing you eat snuggled up in a warm jumper with a good book. I can't wait for spring but this'll do pretty nicely in the meantime!
Slow Roasted Tomato-Capsicum-Garlic Sauce (originally from The Kitchn; altered by me)

approx. one kilo of tomatoes - whatever kind takes your fancy, anything works!
one small red capsicum
one small green capsicum
around six cloves of garlic, peeled and diced fairly small
a generous handful of fresh basil, torn
two tablespoons olive oil
about the same of Nuttelex
a splash of red wine vinegar
salt/pepper

This is very simple. Preheat your oven to 180. Chop your tomatoes into rough chunks, and your capsicum into smaller chunks (think around an inch or less). Pop them into a suitably large baking dish, preferably pyrex. Season generously with salt and pepper. Scatter in your torn basil, garlic and drizzle generously with red wine vinegar. Add your olive oil and Nuttelex in smaller chunks dotted around. Toss everything a little and pop it in the oven for three hours. Check it at least every half hour and just give everything a little squish - this way you're encouraging everything to break down to a sauce-like consistency. When it's done, you should see a little blackening but no unusuable bits. Serve it on polenta, your favourite pasta, as a spread on toast (it'd be smashing on pizza too) or just eat it from the pan.. I have. It's worth it.

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