Melted Tomatoes

[BEngo]

For 4

 

4 rashers streaky bacon- smoked if you like it- chopped fairly small

2 tins cheapo plum tomatoes

1 big onion, chopped

As much garlic as you like, chopped small or smashed to a pulp with a little salt.

1/2 tube tomato puree

1 tsp Dried oregano or marjoram

1 tsp sugar

Salt and pepper

 

Fry the bacon in a saucepan until the fat runs. Add the onion and garlic and fry gently till soft but not brown .

Meanwhile, sort out the cheapo tomatoes removing skin, black bits etc, and chop them up roughly. You could use ready chopped but I find they tend to be too watery for this

Add the tomatoes, tomato liquid, tomato puree, herbs and sugar to the pan.

Bring to a simmer. Season to taste- usually needs pepper but not salt.

 

Simmer, stirring gently from time to time, until the tomato and onions have turned to sauce. About 1-1/2 to 2 hours/ This bit can be done in a slow cooker, on the solid fuel stove or the lid of a reflex type diesel heater.

 

Adjust seasoning

 

Serve with pasta ( almost anything works but twists, spag, or bows are good), plenty of fresh black pepper and some fairly tannic red.

 

Freezes well.

 

N

 

[pquinn]

Nice,would also work well over a toasted baguette or crusty bread as bruscetta.

[Machpoint005]

Agreed -- but (pedant alert) if you're going Italian:

 

BRUSCETTA >>> "brush-etta" >>> wrong

 

BRUSCHETTA >>> " brusque-etta" >>> right.

[Cruising Mike]

Sounds good, although i would have subbed one of the cans of tomoatoes for a glass of that tannic red. And would have added a little sugar to combat the sourness.

[Bettie Boo]

My brochette topping:

 

Combine the following ingredients in a bowl, cover and chill in fridge at least 2 hours before making into brochette (overnight is better)

 

3 large tomatoes, skinned, seeded and roughly chopped - if in a rush (or can't be asked) 1 tin chopped tomatoes will work, but using a sieve remove majority of juice

 

2 large cloves of crushed garlic

 

1 red onion finely diced

 

3 - 4 Tbsp chopped fresh basil

 

season with sea salt & fresh ground pepper

 

couple of dashes of Worcester sauce

 

 

Turn on Grill. Using either a French Stick or Ciabatta cut on the diagonal, rub each slice with garlic and drizzle with olive oil, place slices on a grill tray, oil/garlic side up, once toasted brown remove from grill, repeat process on the other side. When both sides have been grilled, place a dollop of tomato/basil mixture on each piece top with crumbled goats cheese and place in grill till cheese is lightly melted and starting to brown. Remove from grill, plate up and enjoy with your favorite vino, assorted olives, stuffed peppers, stuffed vine leaves or on it's own.