Tuesday, 11 February 2014

Tomato And Basil Sauce

1 small onion, finely chopped 
2 garlic cloves, chopped
250g cherry tomatoes, halved
85g sun-dried tomatoes
1 sprig rosemary, leaves only
30g basil, torn
150ml dry white wine
Salt and pepper

Heat a glug of olive oil in a pan and lightly sauté the vegetables for 3 minutes then add the garlic and sauté lightly till everything is softened but not coloured. 

Add the tomatoes and cook for 3 minutes, then add the wine and let it bubble for few minutes to burn off the alcohol, then add the rosemary an half the basil.

Squash the tomatoes with a wooden spoon and stir together well.

Cook for 15 to 20 minutes.

Add the rest of the basil just before serving and check seasoning.

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