Feeds:
Posts
Comments

Posts Tagged ‘tomato’

Tomato_jeWhenever I am in Spain, I always take advantage of the local produce.  There’s no point going there and stewing cabbage or boiling turnips (not that you see much of those on the Costa del Sol), when the soft Mediterranean, often very local, (fruit) vegetables are in great abundance.

The aubergines, courgettes, peppers and tomatoes all have a fabulous depth of flavour – even the knobbly, small cucumbers actually have taste, unlike the long, smooth, hot-house grown phalluses available here. Therefore, invariably, the first dish made is ratatouille.

s-l640One problem with my ratatouille in Spain is that I have less access to chopped tinned tomatoes or passata. Over there they have more tomato frito, which, although a similar consistency to passata, is quite sweet and can overpower the finished flavour.

I decided therefore, to make my own tomato sauce and to use that for all of the dishes that require such a thing.

28492528636_d730e0ea97_zThe Spanish grow some fabulously tasty tomatoes. 

Even when served under-ripe, with a little salt, oil, parsley and crushed garlic, they make a meal; accompanied by some local ‘Spanish’ bread.

For the tomato sauce, I simply chopped up a kilo of tomatoes and brought them to the boil along with a small, chopped onion, 4 peeled cloves garlic and about a tablespoon each of olive oil and tomato puree. Then, I let that lot simmer for a couple of hours, topping up with tiny bits of water now and again. I then seasoned it, blitzed it all with a hand blender and used as required (sauce for pasta, added flavour for paella, to loosen up ratatouille, slackened off as soup etc.).

I sometimes add (fresh) basil or oregano towards the end of cooking, for added flavour.

I made the same last week, with Aldi tomatoes and had to add a jar of Lloyd Grossman sauce to give it any flavour at all.

Read Full Post »