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Saturday, 5 March 2011

Fresh Tomato Sauce

This is the first time I have bothered to skin and deseed a tomato, I really wish I had done it earlier. Provided you have tomatoes that smell like tomatoes, the result should be fantastic. The process itself takes very little time. Score one end of a tomato and dunk it in the water you are boiling for your pasta, in less than a minute it will have blistered where you scored it. Remove the tomato, peel of the skin, quarter and jam you thumbs in there to take out the pulp. In total, about 2 minutes.
This entire recipe should only take the time it takes to boil the water and the pasta. Prepare the ingredients as the water starts to boil and cook the sauce while the pasta boils. I am guessing that capers would be great in here as well.

2 deseeded ripe tomatoes
1 shallot sliced
1 garlic clove sliced
Olives (I used Always Fresh Deli Style Olives)
1 small handful of basil and parsley
3 tbs extra virgin olive oil

Squash the olives with the back of a large bladed knife, remove the seeds and give the flesh a rough chop. Roughly chop the tomato. Roughly chop the parsley and basil. Heat the olive oil, add the shallot and garlic. When aromatic, add the tomato and olives with some salt and pepper. Toss the contents and reduce the heat. Add the herbs just before you add the sauce to your pasta.

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