Name: Tomato Sauce
Yield: Serves 6-8
Cuisine: French
Ingredients: 3 tablespoons extra virgin olive oil; 1 small clove garlic, peeled and finely chopped, with any green shoot removed; salt and freshly ground black pepper; 6 basil leaves, torn into little pieces; 2 tablespoons olive oil; 2 kg tomatoes, peeled and deseeded, then evenly chopped; 1 small brown onion, finely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This sauce freezes well for several months, so make it at the height of summer when the tomatoes are full of sunshine and flavour.

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons olive oil
1 sm

Method

In a large flameproof casserole, heat the oils over low heat and cook the onion without colouring until it begins to soften. Add the garlic and cook for a moment more before adding the tomatoes. Allow to soften for 5 minutes over moderate heat.
Add the basil and seasonings. Place a circle of greaseproof paper on the surface of the sauce and cover the casserole

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