Page 470 - YC Cooking School

Large cast iron or heavy-based pot
Kitchen spoons

String
Stick blender (optional)

What to do:

1. Bring a pot of water to the boil and prepare your tomatoes by removing the woody
stem as well as scoring a shallow ‘x’ at the base of each tomato.
2. Once the water is rapidly boiling, add the tomatoes to the pot in batches and allow to
cook for about 45 seconds before plunging them into ice-cold water.
3. Using a small knife, peel off the tomato skins and set the peeled tomatoes aside until
you’re ready to use them.

4. Heat a little oil in a heavy-based pot and gently sweat the onions, celery and carrots
for about three minutes or until the onion is translucent.
5. Reduce the heat and add the garlic. Cook it for about 30 seconds or until fragrant.
6. Roughly chop the peeled tomatoes and add to the pot together with 100ml water.
7. Tie up the bouquet garni ingredients tightly, using a little string and place in the centre
of the pot.
8. Reduce the heat to low and allow the tomato sauce to cook gently for 40 minutes with

the lid on, stirring regularly to prevent the sauce from catching on the bottom of the
pot.
9. After 40 minutes, remove the lid and allow the sauce to reduce for 15 minutes.
10. Once reduced, discard the bouquet garni and season with salt, pepper and a little
sugar if needed. Then lastly, add a good glug of olive oil.
11. Purée the sauce using a stick blender or enjoy it in its chunky, rustic form.

Fresh linguini alla beppe

Serves 1 | Preparation time: 10 minutes | Cooking time: 15 minutes

What you’ll need:

Ingredients

150g fresh linguini
100ml fresh tomato sauce (from recipe above)
80ml cream
15g grated parmesan cheese
1 Tbsp (15ml) basil pesto

2/3