Tomato Puree
1 garlic clove
a little olive oil
10 ripe tomatoes (or a tin of Italian plum tomatoes)
salt & pepper
a bunch of basil
Put a little olive oil in a deep pan. Finely chop the garlic and
brown slightly; add tomatoes and salt and pepper to taste. Cover
pan and stew very slowly until the tomatoes are pulpy; you don't
need to add water.
Pass through a fine sieve to remove seeds and skins. Put in jars
with a leaf of basil and cover with a film of olive oil. Refrigerate.
This is a basic sauce for pasta dishes, rice and soups, to which
any dried herbs may be added for flavouring.
