Don't get your hopes up too high about these pics just yet. Firstly I'm no photographer and secondly they are from my camera phone so they are pretty shonky. Squint a bit and they should look fine...
Today folks we're going to cook a real tomato pasta sauce just like they do back home. It's so so simple to make, REALLY cheap and ultra versatile. This forms the base for pretty much any tomato pasta sauce from seafood, bolognese and also pizza topping. There are just two ingredients:
Tinned tomatoes x2
Garlic x4
This will make about 4 portions, make plenty and stick it in the freezer.
Chop up about 4-5 cloves of garlic really fine and get them frying really lightly in some olive oil. The garlic is the key here and you need plenty:
In the meantime open two tins of tomatoes (note my miniature saucepan lid in the background):
Now I find the cheaper the tomatoes the better because they have plenty of tomato juice in them and they seem to cook down more satisfactorily and make a smoother sauce. With the more expensive ones I end up adding water so they can bubble down without burning. You can also use fresh tomatoes but you will need to remove the skins and take the cores out, plus it works out quite expensive with the price of fresh tommys in this country. After the garlic starts to go opaque chuck in the toms:
Season with salt and pepper. Now a lot of people don't know this, table salt is about 50% anti-caking agent which is a flavourless sodium-based substance to make it sit in those little balls and run out your salt shaker. So only half of what you put in your food is actual salt and you use twice as much as you need to make it just as salty. Because the anti-caking agent is sodium based your sodium intake is rammed up really high by using table salt. If you use rock salt it is pure salt so you don't need anywhere near as much. Use about this much if your hands are the same size as mine:
Today folks we're going to cook a real tomato pasta sauce just like they do back home. It's so so simple to make, REALLY cheap and ultra versatile. This forms the base for pretty much any tomato pasta sauce from seafood, bolognese and also pizza topping. There are just two ingredients:
Tinned tomatoes x2
Garlic x4
This will make about 4 portions, make plenty and stick it in the freezer.
Chop up about 4-5 cloves of garlic really fine and get them frying really lightly in some olive oil. The garlic is the key here and you need plenty:
In the meantime open two tins of tomatoes (note my miniature saucepan lid in the background):
Now I find the cheaper the tomatoes the better because they have plenty of tomato juice in them and they seem to cook down more satisfactorily and make a smoother sauce. With the more expensive ones I end up adding water so they can bubble down without burning. You can also use fresh tomatoes but you will need to remove the skins and take the cores out, plus it works out quite expensive with the price of fresh tommys in this country. After the garlic starts to go opaque chuck in the toms:
Season with salt and pepper. Now a lot of people don't know this, table salt is about 50% anti-caking agent which is a flavourless sodium-based substance to make it sit in those little balls and run out your salt shaker. So only half of what you put in your food is actual salt and you use twice as much as you need to make it just as salty. Because the anti-caking agent is sodium based your sodium intake is rammed up really high by using table salt. If you use rock salt it is pure salt so you don't need anywhere near as much. Use about this much if your hands are the same size as mine:
