Pomodoro Sauce

A classic Pomodoro Sauce, credit to Marco Pierre.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat your oven to 150 C / Fan 130 C / Gas mark 2.

Step 2

Heat a generous amount of oil in the base of a large, deep saucepan over a medium heat. When hot, add the onions and garlic and cook until softened.

Step 3

Add the thyme and bay leaf, and continue to stir and fry.

Step 4

Add the tomatoes, and cook until they begin to break down. Begin slowly to allow the tomatoes to release their liquid, and then increase the temperature.

Step 5

From now on, you must taste, taste and taste. You are seeking the flavour that you desire. The acidity of the tomatoes will slowly evaporate as their natural sweetness takes over. When you are happy with the sweet flavour of your sauce, add in the tinned tomatoes and stir to combine.

Step 6

Bring the ingredients up to a gentle boil, cover with a cartouche, then wrap the lid of your saucepan in tin foil and place that on top.

Step 7

Slide the pan into your preheated oven and cook for one hour. After one hour, carefully remove the saucepan from the oven and then pass the sauce through a conical strainer. Forcibly push the liquid through using the back of a ladle. Continue until what is left in the colander is almost dry. Scrape the husks from the colander and repeat until all the sauce has been passed.

Step 8

Taste the sauce and adjust the seasoning if necessary.

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