Basic tomato sauce
- 2 tins of chopped tomatoes
- 1 red onion
- A couple of cloves of garlic
- Balsamic vinigar
- Olive oil
- Herbes de Provence
- Salt and pepper
Tinned tomatoes remind me of the 'vegetable' accompaniment I used to receive at school lunch time. They were horrid, but only because they weren't actually cooked, just warmed through. When cooked on a low heat for a long time and with a few other simple ingredients, they make a delicious sauce, far removed from the initial watery slop.
Gently fry finely chopped onion and garlic in olive oil until soft, sweet and catching on the base of the pan.
Add the tomatoes, rinse the cans out with a splash of water and add it to the pan, then scrape and incorporate any onion or garlic that have stuck to the bottom.
Stir in a cap-full of balsamic vinigar, which adds a tangy, sharp sweetness.
Finally add a good pinch or two of herbs de provence, salt and freshly ground black pepper.
Leave the sauce gently bubbling for as long as you can stand (but 20 minutes at the very least), stirring occasionally and adding water if it looks like drying out.
The sauce is done when the colour is a couple of shades deeper than the raw tinned tomatoes, and when the tomatoes have broken down into a slush that could be thickly spread on toast.
And of course, it's also done when it no longer tastes like warmed up tinned tomatoes.
5th June 2017