Black garlic and tomato sauce

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Black garlic and tomato sauce
Black garlic and tomato sauce
Black garlic
Servings:Servings: 8 - Will top 4 large pizzas
Calories per serving:22
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012
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This versatile recipe provides and ideal base for a variety of pasta dishes and pizza bases, or it can be served with chicken or fish.

Freeze what you don't use in single-pizza batches.

Ingredients

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Method

  1. Pour the olive oil into a large pan. Heat until hot.
  2. Add the carrot, onion and celery and sweat until soft but not coloured.
  3. Crush the black garlic cloves and add to the vegetables.* See Chef's notes below.
  4. Pour in the chopped tomatoes.
  5. Add the tomato puree and oregano. Season with salt and black pepper.
  6. Simmer for 45 minutes to an hour on a very low heat. If the sauce is too thick add a little hot vegetable stock.
  7. Check for seasoning and then add sugar to taste.
  8. For a pizza topping or to add to other dishes, blend until smooth.

Serving suggestions

The following are just a few ideas of how to turn this sauce into a pasta meal. - Add flaked tuna, sliced black olives and a handful of fresh basil. Heat the sauce and serve with pasta. - Fry a small aubergine in extra virgin olive oil and add to the tomato sauce. Stir in some fresh oregano. Heat the sauce and serve with spaghetti. Sprinkle with Parmesan cheese. - Gently fry some smoked bacon, add to the sauce with a handful of frozen peas. Heat through. Fold in a little double cream at the last minute. - Chop up a roasted red pepper (from a jar). - Grate a courgette and add to the tomato sauce. Heat through until the courgette is cooked. Sprinkle over some dry fried pine nuts. - Heat up the tomato sauce. Add a handful of fresh cherry tomatoes (halved) 3 sun-dried tomatoes (chopped). - Stir in a tablespoon or two of mascarpone cheese. Add a splash of balsamic vinegar at the end.

Chef's notes

Black garlic has the texture of licorice and will not crush. You need to either chop it up finely, or blend the whole sauce.

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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.