Friday, 30 January 2009

Tomato heaven

OK, so it's not big, clever or particularly fussy, but trust me, it tastes great and takes little effort. I love this tomato ragu, to which this weekend I will be adding additional ingredients for a tomatoey (is that a word?) feast.

How do make it - a breeze.

First, the ingredients:

Around a kilo of tomatoes. The riper the better, preferably picked fresh!
A bunch of basil
some salt and pepper
Olive oil

Really, that's all you need...

Bung the oven on at around 150C. slice the tomatoes into quarters and place them in a roasting tin of some description. Drizzle some oil on to the tomatoes, season with the salt an pepper and bung in the oven for around an hour, or until they look like they've been reasonably well roasted.

Take them out of the oven, chuck them into a food processor with the basil and whizz, until it goes relatively smooth. If the ragu isn't runny enough for your liking, add a little water of chicken stock.

You can then tip this all into a bowl and use it as a base for hundreds of other dishes. Or of course you can freeze the stuff in batches for another day.

It's seriously good...


OpenID randomneses said...

That looks REALLY amazing OMG.

1 February 2009 at 11:39  
Blogger Andrea said...

I only wish there were some ripe tomatoes around, but I'll have to wait a few months. I can just envy you from afar instead!

3 February 2009 at 20:21  
Blogger Ben said...

Thanks both. Have a go and let me know how it turns out.

5 February 2009 at 02:17  

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