Copyright John Paul Urizar
www.johnpaulurizar.com.au
This sauce is exceptional. There are a few variations but I particularly like the combination of herbs and olives in this one. While it may seem like a lot of oil don't skimp on this step - not only does the basil need that amount to give the sauce its exceptional flavour, but the lycopene in tomatoes being fat soluble, needs oil to transport it around the body.
Heat the oil in a pan until hot but not smoking. Drop the basil into the oil and fry for 2 minutes until it turns dark green. Add the onion and garlic and cook for a further 2 - 3 minutes until the onion is soft. Empty the contents of the tomatoes into a bowl and using your hands break them into small chunks. Add the tomatoes, olives and thyme to the pan and bring to the boil. Season with a pinch of sea salt and cracked black pepper. Reduce the heat to simmer and cook uncovered for 40 minutes.
Note: always buy whole tomatoes and break them up with your fingers instead of using a knife. For some reason the metal gives the sauce a metallic acidic taste.
Makes 4 servings (serve = 1 cup)
| Prep Time: | 5 mins |
| Cooking Time: | 45-50 |
| Ready in: | 55 mins |
Suitable for: |
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| Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 770 kj |
| Calories | 184 kcal |
| Fat | 12.1 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 15.3 g |
| Total Protein | 3.3 g |
| Fibre | 0.8 g |
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