Tomato sauce

Tomato sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1kg ripe tomatoes
6 tablespoons olive oil
10 basil leaves
or sprigs oregano
salt and freshly ground pepper

Method

  1. Peel the tomatoes and chop them roughly. Add to a pan in which the oil has been heated, with any juice from the tomatoes and the basil or oregano. Simmer for 10–15 minutes, stirring from time to time, until the sauce is thick. Remove the basil or oregano and season with the salt and pepper.

Note

  • An excellent substitute is bottled Italian sauce (sugo) which is available from most supermarkets.

Topping ideas:

  • Grated Parmesan or pecorino cheese

    Prawns and black olives

    Black olives and anchovy fillets

    Salami with olives, anchovy fillets and strips of green or red capsicum

    Prosciutto slices with olives and mushrooms

    Prosciutto slices with rocket leaves, mozzarella cheese and bocconcini

    Seafood such as mussels, prawns and squid

    Slices of mozzarella cheese or bocconcini, oregano or basil leaves and sprinkling of grated Parmesan cheese

    Sliced salami or ham with grated Parmesan cheese and sliced button mushrooms
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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