Tomato Sauce

INGREDIENTS
2 lbs skinned, seedless, coarsely chopped Tomatoes
2 oz Butter
2 tsps chopped Basil or 1 tsp dried Basil
Salt to taste
1 tsp chopped fresh Tarragon or ˝ tsp dried Tarragon

METHOD:
Melt butter in a saucepan over low heat, add the tomatoes and cook very gently for ten minutes.
Puree in a food processor or blender,
Season with salt and stir in the herbs (basil and tarragon).
It'll take about ten minutes for the herb flavours to permeate the sauce.
Serve with pasta or grilled meat or fish.

PREPARATION TIME: 30 Minutes
Recipe by Nigel Slater from Real Food
Submitted by 'The Chef' (),

Roast Tomatoes

INGREDIENTS
Tomatoes
Garlic
Olive Oil
Thyme

METHOD:
Set the oven to 200C (gas mark 6).
Put the tomatoes into a baking dish, tucking some thinly sliced garlic cloves among them.
Drizzle with olive oil.
Sprinkle salt and thyme over them.
Roast for about 20-25 minutes till the tomatoes are soft or ready to split. Serve hot.

PREPARATION TIME: 30 Minutes
Recipe by The Conran Cookbook
Submitted by 'The Chef' (),

Parsi Tomato Sauce

INGREDIENTS
5 Tomatoes, chopped
2-3 tsp Oil
2 pieces Cinnamon Stick
2 large dried Red Chillies, broken into pieces
2 Onions, chopped
1 tbsp Ginger/Garlic paste
1 tbsp Malt Vinegar
1 tbsp grated Gur (if not available, use Sugar/ Brown Sugar)
Salt to taste

METHOD:
Heat oil, add cinnamon sticks and sauté till swollen and deep brown in colour.
Add chillies and cook for 20 seconds.
Add onions and sauté till soft.
Add ginger/garlic paste and sauté for a minute.
Add tomatoes, vinegar and gur and simmer for 20 minutes till consistency is gravy-like.
Taste and add salt if so desired.

PREPARATION TIME: 30 Minutes
Recipe by Cyrus Todiwala's Cafe Spice Namaste Cookbook
Submitted by 'The Chef' (),


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