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Easy
By Richard Whittington and Martin Webb
Published 1995
Blanch the tomatoes in boiling water and remove the skins. Cut them in half and deseed them. Sweat the garlic and shallots in a little oil, until soft. Stir in the champagne vinegar and reduce. Add the tomatoes and passata and cook for 3 minutes. Add the herbs and remaining oil and cook for 1 hour, over low heat, stirring occasionally. When cool, blitz in a food processor. Season with balsamic