Its nothing particularly revolutionary but every time I make it people comment on it. Its very rich and savory you’d hardly need cheese. This isn’t the war though, no need to ration, do the cheese.
Heat a frying pan and into it add olive oil, add chopped garlic, basil stalks, some sprigs of thyme or rosemary and a couple of bay leafs. Don’t let the garlic brown. Allow the ingredients in the pan to flavour the oil then add a tin of chopped tomatoes, hopefully the oil will start to fry the tomatoes slightly around the outside of the pan. For some reason this makes it taste really good. Then give it a stir so that the whole thing is mixed and it will start to simmer. I add some balsamic, to take the edge of the tomatoes. Salt, pepper and some white wine if you have it to hand. Then turn it right down and leave it to reduce. It gets to a compote consistency with large chunks of tomato, something you can spread that isn’t watery. Sometimes when its reduced I add a cup of water and reduce again. Whether this has any bearing on intensifying all the flavours I don’t know, but I do it anyway.
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