FLAVOUR OF THE MONTH
Fresh tomato sauce
The plum tomatoes add sweetness and have a frm texture, so they keep their shape well when cooked – perfect for chunky sauces SERVES 6 READY IN 1HR PRICE PER SERVING 66p 800g large vine-ripened tomatoes 3tbsp olive oil 1 large onion, chopped 1 garlic clove, chopped 1tsp sugar 2tbsp tomato purée 4 basil leaves, shredded 220g pack Extra Special Baby Plum Tomatoes Cooked pasta, Parmesan shavings and basil leaves, to serve (optional) 1 Bring a large pan of water to the boil. Make a small cut in the skin of each of the large tomatoes and put in the water. Turn of the heat, leave for 20-30secs, then tip into a colander. Rinse well under cold water. Peel of the skins and roughly chop the tomatoes. 2 Heat 2tbsp of the oil in a pan, add the onion and
cook over a low heat until softened. Add the garlic and cook for another minute. 3 Add the chopped, peeled large tomatoes, stir, then add the sugar and tomato purée. Heat until simmering, then cook over a low heat for 30mins, stirring often, until you have a thick sauce. Add a splash of water if it thickens too quickly. 4 Heat the remaining 1tbsp oil in a nonstick frying
pan, add the baby plum tomatoes, and cook over a medium heat until they start to soften and burst. Add to the sauce with the shredded basil and simmer for a few more minutes. 5 Stir into pasta and serve topped with the Parmesan and torn basil.
of your 5-a-day
This sauce can be stored in the fridge for up to 5 days, or in the freezer for up to 2 months.
Each 144g serving contains: ENERGY
389kj Med 93kcal 6.1g 5 % 9%
SATURATES SUGARS Low Med
of your reference intake. Typical energy values per 100g: 269kJ/64kcal
JUNE 2014 | ASDA.COM/MAGAZINE | 33
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