French Food Friday- Sauce Tomate Maison Facile/Easy Home made Tomatoe Sauce

 

Last night our lovely neighbour arrives with a crate filled with the last of the season tomatoes from her garden.

Normally I would be grateful but after having spent most of the day in the kitchen, I was hoping for some time to relax.

Most of the tomatoes were over ripoe so I decided to make a batch of  home made tomato sauce and then save the remaining tomatoes for a tagine.

There is nothing nicer than fresh home made tomato sauce with a bowl of organic italian pasta, some basil and lots of parmesan cheese.

Sauce Tomate Maison Facile:Easy Home made Tomatoe Sauce

INGREDIENTS

1.15 kg fresh, red, ripe tomatoes

1 tablespoon olive oil

1 medium onion (about 110g), peeled and finely chopped

1 fat clove garlic, peeled and crushed

Approximately 12 large leaves fresh basil

Salt and freshly milled black pepper

Freshly grated Parmesan (Parmigiano Reggiano)

DIRECTIONS

Roughly chop the tomatoes then heat the oil in the casserole, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and pale gold in colour. 

Now add the chopped tomatoes with about a third of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is give everything a good stir and let the tomatoes simmer on a very low heat, without a lid, for approximately 1½ - 1¾ hours or until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then. 

Next use a hand blender to whizz the sauce, but not too much, and stir in the rest of the torn basil leaves, and serve on pasta, with lots of freshly grated Parmigiano Reggiano. When serving this sauce, it is a good idea to give the pasta 1 minute less cooking time than you usually would, then return it to the casserole after draining and give 1 more minute while you mix in the sauce.

Bon appetit a tous ♥

Leeann x