Page 126 - NT 2022 Almanac

Recipe for The Best Tomato Sauce Ever!
This sauce is one of the easiest and most useful recipes you’ll ever learn to make, as you can add it to so many things: pizza, chicken, curries, pasta – even soups.
You will need:
Sharp knife Large bowl or saucepan
Kettle
Colander Chopping board Garlic crusher (optional)
Large frying pan Wooden spoon Pots for freezing (optional)
1 kg fresh tomatoes (or 2 x 400 g tins of chopped tomatoes)
1 large brown onion, finely chopped 1 tablespoon of vegetable oil
3 garlic cloves, finely chopped or crushed
1 handful of fresh basil, torn (or dried herbs such as oregano)
A few drops of Worcestershire sauce (leave out for vegetarians)
1 tablespoon of tomato ketchup Salt and pepper to taste
1 Make a small cut in the skin of each fresh tomato, then put them all into the large bowl. If you are using tinned tomatoes, start from step 5.
2 Ask an adult to help you boil a kettle and pour hot water over the tomatoes, leaving them to soak for 1–2 minutes. Then drain the tomatoes in a colander and return them to the bowl.
3 Pour cold water over the tomatoes, and leave for a minute before draining.
4 It should be easy to peel the skins off the tomatoes and chop them. Put them aside.
5 Fry the chopped onion in the oil on the hob on a gentle heat, stirring often with a wooden spoon until it is soft but not browned.
6 Add the chopped garlic and stir for a couple of minutes.
7 Add the chopped tomatoes and any juice (fresh or tinned) and stir.
8 Add half of the torn basil leaves, a few drops of Worcestershire
sauce and a tablespoon of tomato ketchup.
9 Leave to simmer for at least an hour, or about half an hour if using tinned tomatoes. The sauce should become darker and thicker.
10 Add the rest of the ripped basil and salt and pepper to taste. 125