Tomato sauce (PC): Difference between revisions
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| 2 tablespoons [[Balsamic vinegar|balsamic vinegar]] | | 2 tablespoons [[Balsamic vinegar|balsamic vinegar]] | ||
| 1.5kg peeled [[Tomatoes|tomatoes]] (net weight) | | 1.5kg peeled [[Tomatoes|tomatoes]] (net weight) | ||
| [[Tomato|tomato]] purée | | 4 tablespoons [[Tomato|tomato]] purée | ||
| 6 tablespoons chopped [[Parsley|parsley]] | | 6 tablespoons chopped [[Parsley|parsley]] | ||
| [[Vegetable Stock|vegetable stock]] | | 500ml [[Vegetable Stock|vegetable stock]] | ||
}} | }} | ||
Revision as of 16:01, 25 July 2016
| Tomato sauce (PC) | |
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 |
| Servings: | Makes 1 litre of tomato sauce |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 11th June 2014 |
A new pressure cooker arrived yesterday, so this easy sauce is ideal for giving it a trial run. I also have a nice large box of English tomatoes at my disposal.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30ml olive oil
- 1 large onion, chopped
- Garlic to taste, diced
- Red chillies, to taste, chopped (optional)
- 2 tablespoons balsamic vinegar
- 1.5kg peeled tomatoes (net weight)
- 4 tablespoons tomato purée
- 6 tablespoons chopped parsley
- 500ml vegetable stock
Method
- Heat the oil in a 5 litre or larger pressure cooker.
- Add the onion, garlic and chillies (if using) and sauté until softened. Add all the remaining ingredients except parsley.
- Bring to the boil, stirring constantly.
- Close the lid and bring the pressure up to medium about 10psi.
- Keep at this pressure for 7 minutes.
- Allow the pressure to reduce naturally.
- Remove the lid and if desired, boil until the sauce begins to thicken, stirring constantly.
- Stir in the parsley.
Serving suggestions
Use on pizzas, in pasta dishes or as a general sauce for meat or fish
Variations
Vary the herbs, spices or other additions to suit the purpose of the sauce. You can use the equivalent weight in tinned tomatoes when fresh, ripe ones are out of season.
Chef's notes
The sauce can be frozen or kept in sterilised, sealed jars or bottles.
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