Name: Bloody Mary Sauce
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: pepper; 400-500 g (14-18 oz) dried pasta; 3 tomatoes; a splash of vodka; a squeeze of lemon; a large knob of butter; 1 onion, finely chopped; 500 g (1 lb 2 oz) passata; 1 teaspoon Worcester sauce; a dash of Tabasco; a pinch of celery salt

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This recipe adopts the flavours of the classic tomato-based vodka cocktail, but the vodka is optional. The pasta can also be served with grilled meats, particularly lamb chops or cutlets and chicken breasts.

Ingredients

a large knob of butter
1 onion, finely chopped
3 tomatoes

Method

Melt the butter in a saucepan and gently fry the onion until soft.
With the point of a knife, remove the eyes from the tomatoes. Place in a bowl, cover with boiling water and leave to stand for 10-15 seconds before placing under cold running water. Peel away the skin, then quarter the tomatoes, deseed and cut the flesh into cubes.
Add the passata and tomat

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Bloody Mary Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of