marco pierre white's pomodoro sauce
Ingredients
- 2 onions peeled
- 4 cloves garlic peeled
- 1 sprig thyme
- 2 bay leaves
- 800 g fresh tomatoes on the vine
- 2 tins tomatoes
Instructions
- Preheat the oven to 150°C. Set a large casserole pan over a low heat.
- Finely chop the onions and garlic. For best results grate them.
- Add a splash of oil to the casserole and add the grated onions and garlic. Stir often to stop them sticking and catching.
- After a couple of minutes add the herbs, and then a minute later roughly chop the fresh tomatoes and add them to the pan, including the vine stems.
- Continue to stew for 6 or 7 minutes and taste, ensuring the onions and tomatoes are sweet. Add the tinned tomatoes and raise the heat, bringing to a fast simmer. Add a cartouche of baking paper, cover with a lid and transfer to the oven for an hour.
- After an hour pass the sauce through a sieve or colander set over a bowl and push through until dry. Discard the pulp and season to taste. Use the sauce for pasta or whatever you want.
Video
Notes
This sauce is delicious as it is, but also incredibly versatile. Use it in a lasgane, bulk it out with vegetables, use it as a base for bolognese, chilli or a rogan josh.