This is the kind of recipe that is perfect if you have a glut of tomatoes. I highly recommend making a lot of it and freezing batches as it’s easy to adapt for different uses. The biggest thing with this recipe is to cook it low and slow – it tastes way better if you can let it simmer for hours.
- fresh tomatoes (you can try different varieties; canned is also fine)
- 1/2 red onion (chopped)
- 2 garlic cloves (chopped)
- handful fresh basil (chopped)
- 1/2 handful fresh parsley (chopped)
- 1/4 tsp of chilli powder (optional)
- olive oil
- salt and pepper to taste
- Add a generous glop of olive oil to a deep pot, medium heat. Add the onion and garlic, with half the fresh herbs and the chilli powder.
- Fry for a few minutes, until the onion starts to brown a little (about 3-5 minutes). Stir.
- Add the tomatoes, salt and pepper, and another splash of olive oil and stir well.
- Turn down the heat, add the lid, and simmer for as long as you can (I like to leave it for about 3 hours. Low and slow is the name of the game).
- Just before serving (or cooling down to freeze), add the rest of the herbs.
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