Thick Tomato, Onion and Basil sauce
simple and easy to prepare, I prefer this highly flavoured sauce with
chunky, visible onion pieces to a straightforward tomato sauce. It is
excellent with pasta and keeps well in the refrigerator for several
days. For the purposes of the above recipes, it should be reduced to
reach a fairly firm consistency, and then allowed to cool for ease of
2 x 1 lb cans chopped
1 jar normal Pesto sauce
2 fairly large Onions
2 large cloves Garlic, chopped
4 tbsp olive Oil
1 sprig Thyme
Leaves from 2 sprigs Basil, chopped
from the mill
- Peel and halve the onions
vertically, then medium slice. Peel the garlic and finely chop.
Prepare the basil. Drain any excess juice from the tomatoes and
reserve in a glass.
- In a deep lidded pan,
gently sweat the onions with the bay leaf and thyme in the olive oil
for two minutes, then add the garlic. Season with salt and pepper
and allow to cook gently for a further two minutes. Add the drained
tomatoes, cover and simmer over a medium heat.
tomato sauce gains flavour with cooking but depending on the level
of natural sugars in the tomatoes and onions, it may caramelise
(i.e. stick to the bottom) earlier than expected. This is not a
problem. Simply stir the sauce briskly with a wooden spoon, scraping
the browned bottom of the pan, to redistribute the liquids evenly
and dissolve the caramel. If this does not work, continue the
scraping process adding the reserved juice from the tomatoes,
progressively. The sauce may darken a little, but its flavour will
be enhanced. Withdraw from heat, remove the bay leaf and thyme and
blend in the chopped basil. Check the seasoning and allow to cool.
- For the above recipe
Warm Canapés from
Provence, the sauce should be reduced over a low heat so as to
be thick and fairly firm once at room temperature.
Back to Warm
Canapés from Provence
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